Butternut Squash Soup with Carmalized Onions
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tsp. olive oil1 garlic clove2 med onions,chopped6 cups chicken stock4 cups butternut squash,diced1 med potatoe,diced1 tsp. saltdash of pepper1 dollop of worchestshire sauce1 dollop of hot sauce (optional)
Heat oven to 400 degrees, cook squash whole for approx 40 mins, when cooled, cut in half, remove all seeds, and skin. Dice into cubes. Cook potato ahead of time to soften and remove the skin. Dice into cubes.
Heat oil, add onions and garlic, brown. Cook 10 minutes longer to be well done. Reserve 3/4 of the onions for garnish.
Add squash, potatoe, stock, ect to pot. Cook for 25 mins, cover and let cool. Puree and return to heat. Check the seasoning.
Serves 8 approx.
Number of Servings: 8
Recipe submitted by SparkPeople user JJMOMOF2.
Heat oil, add onions and garlic, brown. Cook 10 minutes longer to be well done. Reserve 3/4 of the onions for garnish.
Add squash, potatoe, stock, ect to pot. Cook for 25 mins, cover and let cool. Puree and return to heat. Check the seasoning.
Serves 8 approx.
Number of Servings: 8
Recipe submitted by SparkPeople user JJMOMOF2.
Nutritional Info Amount Per Serving
- Calories: 160.4
- Total Fat: 5.5 g
- Cholesterol: 1.9 mg
- Sodium: 1,738.7 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 1.0 g
- Protein: 10.0 g
Member Reviews