Buternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2T unsalted butter1 small onion, chopped8 C steamed butternut squash6 C fat free chicken broth, no MSG1 t paprika
1. Peel butternut squash. Cut in half, lengthwise: place on a kitchen towel so it won't roll. Scoop out seeds. Cut into cubes then steam until fork tender.
2. Melt butter then add chopped onions. Cook on
low temp until translucent.
3. Pour chicken stock into large soup kettle. Add
paprika, translucent onions and steamed squash. Heat
to a slow boil, stirring occasionally.
4. Use hand-held mixer to blend ingredients to smooth texture.
5. Add additional seasonings to taste. Serve or
store in refrig. for later use.
Yields 12 one cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MRSMINN.
2. Melt butter then add chopped onions. Cook on
low temp until translucent.
3. Pour chicken stock into large soup kettle. Add
paprika, translucent onions and steamed squash. Heat
to a slow boil, stirring occasionally.
4. Use hand-held mixer to blend ingredients to smooth texture.
5. Add additional seasonings to taste. Serve or
store in refrig. for later use.
Yields 12 one cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MRSMINN.
Nutritional Info Amount Per Serving
- Calories: 84.2
- Total Fat: 2.7 g
- Cholesterol: 5.3 mg
- Sodium: 485.0 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 4.3 g
- Protein: 1.9 g
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