Low Fat Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Butternut Squash, 6 cup, cubesOlive Oil, 1 tbsp Onions, raw, 1 cup, chopped Swanson Chicken Broth 99% Fat Free, 1.5 cup *Cumin seed, 1 tsp Nutmeg, ground, 1 tspPumpkin pie seasoning, 1/2 tspSalt, 1 dash Pepper, black, 1 tsp
Split 1 large butternut squash (3-4 pounds) in two. Put in baking dish and bake at 375 degrees for 1 hour-1hr15mins.
Towards the end, put oil in saute pan and saute onions until translucent.
Let squash cool a bit and then scoop out. Combine with onions and blend until creamy.
return to pan and heat for an additional 15 minutes on medium. Don't let the soup boil.
If you want to make it creamier you could also add milk.
Makes 4 BIG bowls.
Number of Servings: 4
Recipe submitted by SparkPeople user VOORHELL.
Towards the end, put oil in saute pan and saute onions until translucent.
Let squash cool a bit and then scoop out. Combine with onions and blend until creamy.
return to pan and heat for an additional 15 minutes on medium. Don't let the soup boil.
If you want to make it creamier you could also add milk.
Makes 4 BIG bowls.
Number of Servings: 4
Recipe submitted by SparkPeople user VOORHELL.
Nutritional Info Amount Per Serving
- Calories: 177.7
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 972.4 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 1.0 g
- Protein: 3.7 g
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