Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 TBS Canola Oil1 lbs Sweet Italian Sausage3 lbs Butternut Squash Cubed1/2 C onion chopped1/8 salt or lessdash of pepper1 1/2 cups traders joes low sodium chicken broth1/2 cup heavy cream
Heat oil over medium high heat in a 5-6 qt dutch oven.
Break sausage into small pieces sauté until cooked through. Remove from pan and set aside. Drain off all but 2 TBS of oil. Stir in onions and cook for 5 minutes. Add squash reduce heat to medium and cover and cook until squash is soft approximately 20-30 minutes stirring occasionally. Stir in chicken broth and remove from heat.
Puree soup with an immersion blender or in small batches with a blender. Return to pan if using blender. Stir in sausage, salt and pepper. Heat until simmering. Stir in heavy cream and serve.
Serving Size: 10 - 12 1 Cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JV4471.
Break sausage into small pieces sauté until cooked through. Remove from pan and set aside. Drain off all but 2 TBS of oil. Stir in onions and cook for 5 minutes. Add squash reduce heat to medium and cover and cook until squash is soft approximately 20-30 minutes stirring occasionally. Stir in chicken broth and remove from heat.
Puree soup with an immersion blender or in small batches with a blender. Return to pan if using blender. Stir in sausage, salt and pepper. Heat until simmering. Stir in heavy cream and serve.
Serving Size: 10 - 12 1 Cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JV4471.
Nutritional Info Amount Per Serving
- Calories: 205.8
- Total Fat: 14.9 g
- Cholesterol: 40.8 mg
- Sodium: 394.6 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 1.7 g
- Protein: 7.6 g
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