Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5 serving Lite Coconut Milk 6 oz Onion, sweet, chopped and cooked6 cup, cubes Butternut Squash
Cut fresh butternut squash in half. Bake on baking sheet, facedown for one hour at 425 degrees. Cook onion.
Scoop baked squash out and put in food processor or blender. Add onion and coconut milk. Process until smooth. Put in saucepan on low, add red pepper to taste. Simmer until warm. It typically takes me a couple of "batches" in the food processor to get it all smooth.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GEORGIE_JO.
Scoop baked squash out and put in food processor or blender. Add onion and coconut milk. Process until smooth. Put in saucepan on low, add red pepper to taste. Simmer until warm. It typically takes me a couple of "batches" in the food processor to get it all smooth.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GEORGIE_JO.
Nutritional Info Amount Per Serving
- Calories: 132.7
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 13.2 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 6.3 g
- Protein: 2.0 g
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