BUTTERNUT SQUASH SOUP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
6 cups Butternut squash, raw, cubed1 cup raw onion, chopped3 cloves Garlic, raw minced12 cups organic low sodium vegetable broth3 teaspoons Jane's Crazy Mixed Up Salt4 teaspoons Mrs. Dash Herb and Garlic Seasoning2 Teaspoons Chinese five-Spice PowderJuice of one fresh lemon1 red bell pepper, diced1 cup mushrooms, diced1 cup kale, torn into small piecesOptional garnishes: roasted pumpkin seeds; sour cream; plain Greek yogurt. Can add cooked chopped chicken if you would like
Cook squash, onions, garlic, spices, lemon juice in broth. Blend with a stick blender. Add kale, mushrooms, red bell peppers in the last 5 minutes of cooking to give soup some color and texture. You can add chopped cooked chicken or other protein if you would like, just remember that increased the calorie count. Garnish with roasted pumpkin seeds, sour cream, or plain Greek yogurt if you would like. Freezes well in individual serving sized containers
Serving Size: 1.5 CUPS PER SERVING
Number of Servings: 16
Recipe submitted by SparkPeople user LANETTETHO2.
Serving Size: 1.5 CUPS PER SERVING
Number of Servings: 16
Recipe submitted by SparkPeople user LANETTETHO2.
Nutritional Info Amount Per Serving
- Calories: 56.1
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 598.5 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 3.1 g
- Protein: 1.3 g
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