Winter Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2T Unsalted butter1T Olive oil2 c chopped yellow onions1 can pumpkin puree1.5 lb butternut squash in chunks3 c chicken stock2 t kosher salt1/2 t black pepper1 c half & half
Cook onions in buter and oil over low heat for 10 min
Add pumpkni, squash, broth, salt & pepper
Cover and simmer over med/low heat for 20 min until squash is very tender.
Process mixture through food mill (I used an immersion blender).
Add half and half and heat slowly. Add more 1/2t of salt if needed.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user JANBITTER.
Add pumpkni, squash, broth, salt & pepper
Cover and simmer over med/low heat for 20 min until squash is very tender.
Process mixture through food mill (I used an immersion blender).
Add half and half and heat slowly. Add more 1/2t of salt if needed.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user JANBITTER.
Nutritional Info Amount Per Serving
- Calories: 285.4
- Total Fat: 14.5 g
- Cholesterol: 43.5 mg
- Sodium: 1,319.8 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 11.4 g
- Protein: 6.8 g