Butternut squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cup, cubes Butternut Squash 4 tbsp chopped Shallots 4 clove Garlic 2 tbsp Extra Virgin Olive Oil 4 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup 1 tbsp Cinnamon, ground 1 tsp Nutmeg, ground 1 tbsp Butter, salted 1 tsp Salt 1 tsp Pepper, black
Preheat oven to 425
Cut squash open and scoop out seeds.
Coat inside of squash with olive oil, salt and pepper to taste.
Roast face down on parchment paper for 40-50 mins.
Take squash out and let rest.
While squash tests, heat EVOO.
Chop shallot and garlic, sautée on medium heat, transfer to blender. Add spice.
Scoop out the squash, add to blender. Pulse until creamy.
Add vegetable broth and butter. Add broth until soup is desired thickness.
If not hot enough, heat in soup pot on medium heat.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LIGHTLOVEJOY.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LIGHTLOVEJOY.
Nutritional Info Amount Per Serving
- Calories: 202.8
- Total Fat: 10.4 g
- Cholesterol: 7.8 mg
- Sodium: 753.3 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 8.2 g
- Protein: 2.4 g