Butternut squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 tbsp Butter, unsalted 3 cup, chopped Carrots, raw 1 cup, chopped Onions, raw 6 clove Garlic 12 cup Swanson Chicken Fat Free Chicken Broth Less Sodium 1.5 cup, cubes Butternut Squash 1.5 cup (8 fl oz) Water, tap 1 cup Flour - Gold medal all purpose flour 1 tbsp Dill weed, dried
He’s a large sauce pan over medium high heat with unsalted butter. Cook Mark cut butter carrots onion and garlic for 2 to 3 minutes. Add broth and squash heat to high and bring to boil 45 minutes. In a small bowl stir together water and flour at the soup and cook over high heat for 3 to 4 minutes until thickened and bubbly. Add dill weed and cook for 30 to 60 seconds stirring occasionally.
Serving Size: I cup
Number of Servings: 14
Recipe submitted by SparkPeople user EMBOYER3535.
Serving Size: I cup
Number of Servings: 14
Recipe submitted by SparkPeople user EMBOYER3535.
Nutritional Info Amount Per Serving
- Calories: 75.5
- Total Fat: 0.9 g
- Cholesterol: 2.2 mg
- Sodium: 510.1 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 2.0 g
- Protein: 3.3 g