Butternut Squash Soup

Name: Butternut Squash Soup Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 5
Ingredients: 1 small onion chopped; 1 cup of chopped celery; 1 Butternut Squash peeled and cubed; 1 Tbsp Olive Oil; 1 Tbsp Land O Lakes Light Butter w/Canola oil; 4 cups water; 2 Chicken Bullion cubes (may use Vegetable stock instead); 1/4 cup brown sugar; 2 Tbsp Heavy Whipping Cream; 1 tsp of ground Nutmeg; Pepper to taste; Grated orange zest

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 5

Ingredients

1 small onion, chopped1 cup of chopped celery1 Butternut Squash, peeled and cubed1 Tbsp Olive Oil1 Tbsp Land O Lakes Light Butter w/Canola oil4 cups water2 Chicken Bullion cubes (may use Vegetable stock instead)1/4 cup brown sugar2 Tbsp Heavy Whipping Cream1 tsp of ground NutmegPepper to tasteGrated orange zest

Directions

Saute onion and celery in butter and oil. Then the water, bullion cubes, and squash. Simmer until squash is extremely tender. Puree cooked squash and vegies with abput a cup of liquid in blender. Add Brown sugar and nutmeg, blend some more. Return to remaining liquid and simmer, adding cream and orange zest.

Serving Size: makes about 5 1 cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user MERRYLOVESPAT.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 146.8
Total Fat: 6.2 g
Cholesterol: 9.2 mg
Sodium: 424.4 mg
Total Carbs: 27.0 g
Dietary Fiber: 3.6 g
Protein: 1.3 g

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