Heidi's Dairy Free Squash Soup
- Number of Servings: 1
Ingredients
Approximately 2 lbs of butternut squash, cut into 1 inch cubes1 onion, diced1 stalk celery, chopped4 cloves of garlic, mincedolive oil1 aseptic carton of vegetable or chicken stockcinnamonnutmegsalt and pepper to taste5 or 6 slices of french bread, crusts removed and torn into small pieces
Put squash, onion, celery, in a large pot with some olive oil. Cook about 20 minutes, or until the squash softens and the onion is translucent. Season with cinnamon, nutmeg, and salt and pepper. Add the torn bread and stir until soaked into the soup. Puree the soup in a blender until creamy. Return to the pan and reheat. Serve warm with snipped chives on top, if desired.
Number of Servings: 1
Recipe submitted by SparkPeople user JCORNING.
Number of Servings: 1
Recipe submitted by SparkPeople user JCORNING.
Nutritional Info Amount Per Serving
- Calories: 753.8
- Total Fat: 18.8 g
- Cholesterol: 0.0 mg
- Sodium: 4,002.0 mg
- Total Carbs: 139.2 g
- Dietary Fiber: 7.7 g
- Protein: 17.1 g
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