Homemade Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup of chopped onions2 tablespoons of butter1 cup of canned mushroom pieces3 cups of butternut squash, cooked and mashed1.5 cups of fat free, low sodium chicken broth1 tablespoon of cinnamon or pumpkin pie spice
Melt butter in a saucepan. Add the chopped onions and saute until soft. Add the mushrooms, mashed squash, cinnamon or pumpkin pie spice, and the chicken broth. When it is all cooked through, use a blender to blend everything together a little at a time. Return it all to the saucepan to re-warm and add salt and pepper to taste. Can be garnished with sour cream (ff) and dill or chives, but don't forget to add the calories.
I have a hand held power blender with a blade that I use right in the saucepan. This makes the process much easier. I also like to leave my onions just a tad bit crunchy to give it just a bit of texture. You won't have that using a blender.
Number of Servings: 10
Recipe submitted by SparkPeople user DIANESZ.
I have a hand held power blender with a blade that I use right in the saucepan. This makes the process much easier. I also like to leave my onions just a tad bit crunchy to give it just a bit of texture. You won't have that using a blender.
Number of Servings: 10
Recipe submitted by SparkPeople user DIANESZ.
Nutritional Info Amount Per Serving
- Calories: 60.9
- Total Fat: 2.7 g
- Cholesterol: 6.1 mg
- Sodium: 374.0 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 1.1 g
- Protein: 1.6 g
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