Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
3 small butternut squash1 lb carrots2 leeks4 apples1 package of Jimmy Dean Turkey sausage crumbles1 quart unsteewened coconut milk2 cups chicken or vegatable broth1 tablespoon oilve oil2 tsp curry1 tsp cumin1 tsp garam masalasaltpepper
1. Heat oven to 350 degrees. Cut butternut squash in half long ways. Lightly apply oilve oil to the cut side. Salt and pepper squash halves and turn cut side down on cookie sheet. Cook for 1 hour or until soft. Let cool on cookie sheet.
2. Chop carrots, leeks and apples. In a large stock pot add oilve oil and bring to a medium heat. Once hot add chopped vegetables and sausage. Cook until vegetables are soft. Then remove from stock pot into bowl. While carrots, leeks,apple and sausage is cooking scoop out the butternut squash and put into a bowl.
3. In the empty stock pot add buternut squash, coconut milk, broth and spices. Blend the mixture together until smooth.
4. Add the cooked vegetables and sausage into the pot with the squash mixture and stir. Bring to a low temp and simmer. Serve with garnish of greek yogurt and green leeks.
Serving Size: Makes about 15 cups
Number of Servings: 15.4
Recipe submitted by SparkPeople user KREMERA.
2. Chop carrots, leeks and apples. In a large stock pot add oilve oil and bring to a medium heat. Once hot add chopped vegetables and sausage. Cook until vegetables are soft. Then remove from stock pot into bowl. While carrots, leeks,apple and sausage is cooking scoop out the butternut squash and put into a bowl.
3. In the empty stock pot add buternut squash, coconut milk, broth and spices. Blend the mixture together until smooth.
4. Add the cooked vegetables and sausage into the pot with the squash mixture and stir. Bring to a low temp and simmer. Serve with garnish of greek yogurt and green leeks.
Serving Size: Makes about 15 cups
Number of Servings: 15.4
Recipe submitted by SparkPeople user KREMERA.
Nutritional Info Amount Per Serving
- Calories: 136.2
- Total Fat: 3.7 g
- Cholesterol: 11.4 mg
- Sodium: 207.9 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 5.9 g
- Protein: 5.9 g
Member Reviews