Vicki2902's Butternut Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5kg Butternut Squash, peeled and roughly chopped1 Medium Onion, peeled and roughly chopped2 Medium Potatoes, peeled and roughly chopped1 Large Clove Garlic, peeled and roughly chopped1 Medium Carrot, peeled and roughly chopped1 Tbsp Dried Parsley1 tsp Cinnamon (optional)1/2 tsp Basil1.5 litre of Stock - Chicken is preferableSalt and Pepper to TasteExtra Virgin Olive Oil
Add Oil to a hot pan
Add onion and garlic, gently fry until onion is translucent
Add Potato, Carrot and Butternut and fry gently until the mix begins to soften
Add parsley, cinnamon, basil
Pour in Stock
Simmer until Butternut is soft
Blend until smooth
Season to taste
Remember: Do not add salt in the early stages as the potato will counteract the seasoning benefit.
Number of Servings: 6
Recipe submitted by SparkPeople user VICKI2902.
Add onion and garlic, gently fry until onion is translucent
Add Potato, Carrot and Butternut and fry gently until the mix begins to soften
Add parsley, cinnamon, basil
Pour in Stock
Simmer until Butternut is soft
Blend until smooth
Season to taste
Remember: Do not add salt in the early stages as the potato will counteract the seasoning benefit.
Number of Servings: 6
Recipe submitted by SparkPeople user VICKI2902.
Nutritional Info Amount Per Serving
- Calories: 216.3
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 42.1 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 9.8 g
- Protein: 4.1 g
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