Harvest Butternut Squash Soup
- Number of Servings: 6
Ingredients
1 medium butter nut squashnon stick olive oil spray1 medium onion, diced3 tablespoons lite margarine3 cups chicken broth1 or 2 cups water1/2 cup fat free half and halfsaltpepper
Cut squash in half lengthwise and scoop out seeds. Arrange the halves, cut side down, in a roasting pan that has been sprayed with olive oil spray. Bake 45 mins at 350 degrees or until tender. Set aside to cool.
Cook diced onion in margarine over moderate heat for five minutes or until onion is softened. Add chicken broth and simmer for ten minutes. When squash is cool, scoop the flesh from the skin and add to onions and broth mixture.
Transfer mixture to a blender. In batches puree until smooth. Add enough water to achieve desired consistancy. Add salt and pepper to taste.
Return to heat and cook until hot. Just prior to serving stir in fat free half and half.
Number of Servings: 6
Recipe submitted by SparkPeople user TEENABUGG1.
Cook diced onion in margarine over moderate heat for five minutes or until onion is softened. Add chicken broth and simmer for ten minutes. When squash is cool, scoop the flesh from the skin and add to onions and broth mixture.
Transfer mixture to a blender. In batches puree until smooth. Add enough water to achieve desired consistancy. Add salt and pepper to taste.
Return to heat and cook until hot. Just prior to serving stir in fat free half and half.
Number of Servings: 6
Recipe submitted by SparkPeople user TEENABUGG1.
Nutritional Info Amount Per Serving
- Calories: 137.9
- Total Fat: 6.2 g
- Cholesterol: 8.4 mg
- Sodium: 1,083.9 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 0.5 g
- Protein: 7.4 g
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