Low Fat Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large Butternut Squash2 T. Butter2 T. flour1/2 C 1% Milk, 3 C low sodium/fat Chicken or vegetable Broth1/4 C, packed Brown Sugar 1/2 tsp Salt 2 tsp pumpkin spice1/4 tsp pepper1/4 C Brown Sugar
Peel and cut squash into cubes. Steam until well cooked. Drain water. Set aside.
In pot, melt butter over medium heat. Stir in flour until a smooth paste forms. Slowly add milk, stirring constantly and thoroughly to avoid lumps from forming. Repeat with chicken broth until smooth and thick.
Pour into cooked squash; add seasonings and brown sugar. Blend with hand blender until smooth.
Serving Size: approx Six 1C servings
Number of Servings: 6
Recipe submitted by SparkPeople user GOLDDUSTMOMMY.
In pot, melt butter over medium heat. Stir in flour until a smooth paste forms. Slowly add milk, stirring constantly and thoroughly to avoid lumps from forming. Repeat with chicken broth until smooth and thick.
Pour into cooked squash; add seasonings and brown sugar. Blend with hand blender until smooth.
Serving Size: approx Six 1C servings
Number of Servings: 6
Recipe submitted by SparkPeople user GOLDDUSTMOMMY.
Nutritional Info Amount Per Serving
- Calories: 164.9
- Total Fat: 4.2 g
- Cholesterol: 11.3 mg
- Sodium: 466.9 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 3.1 g
- Protein: 2.4 g
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