Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lb butternut squash, peeled, seeded, and cubed1 tbs olive oil3 small stalks of celery, choppedAbout 10 baby carrots, chopped2 medium potatoes, peeled and cubed1 small onion, chopped3 14oz cans Swanson 99% fat free chicken brothSalt and pepper to taste
Slice the squash in half lengthwise, scoop out the seeds, and place face up on a baking sheet. Bake at 400 for about 45 minutes. This can be done ahead of time or not at all. It makes the squash easier to chop and speeds up cooking time later.
Heat the olive oil in a large pan and cook all the vegetables for about 5 minutes or until lightly browned. Pour in enough chicken broth to cover all the vegetables. Bring to boil. Reduce to a simmer, cover and let simmer for about 45 minutes, or until veggies are soft.
Transfer the soup to a blender and blend until smooth. Return to pot and add the remaining chicken broth until desired consistency is reached. Season with salt and pepper.
Makes about 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SLITHERFISH.
Heat the olive oil in a large pan and cook all the vegetables for about 5 minutes or until lightly browned. Pour in enough chicken broth to cover all the vegetables. Bring to boil. Reduce to a simmer, cover and let simmer for about 45 minutes, or until veggies are soft.
Transfer the soup to a blender and blend until smooth. Return to pot and add the remaining chicken broth until desired consistency is reached. Season with salt and pepper.
Makes about 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SLITHERFISH.
Nutritional Info Amount Per Serving
- Calories: 99.6
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 516.2 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 1.4 g
- Protein: 2.5 g
Member Reviews