Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 3/4 C Butternut Squash4 cloves garlic1 TBS extra virgin olive oilSalt and Pepper4 sprigs fresh thyme or 2 tsp dried1 large potato boiled with skin on2 1/2 C chicken broth (I use bouillon)1/4 C plain yogurt1/4 C caramelized Onions2 tsp finely chopped parsley or chives (less dried if you don't have fresh)
I think it makes 6 servings
Preheat oven to 375
Brush split and cleaned out squash with oil and put garlic and thyme in cavity and place cut side down on baking sheet. Roast until tender, about 45 minutes.
While squash is roasting boil the potato under tender and set aside.
When squash is cooked peel and cut into cubes ( I usually scrape it out with a spoon).
In a blender work in batches, puree squash, garlic, potatoes and chicken broth. Season with Salt and Pepper.
Place pureed batches in a saucepan over medium heat until warmed. Served topped with yogurt, onions and parsley.
I will often put the cooked ingredients in a dutch oven (largest pot) and use my stick blender. You have to make sure you get all of the potatoes and squash blended this way)..
Number of Servings: 6
Recipe submitted by SparkPeople user KERRY1717.
Preheat oven to 375
Brush split and cleaned out squash with oil and put garlic and thyme in cavity and place cut side down on baking sheet. Roast until tender, about 45 minutes.
While squash is roasting boil the potato under tender and set aside.
When squash is cooked peel and cut into cubes ( I usually scrape it out with a spoon).
In a blender work in batches, puree squash, garlic, potatoes and chicken broth. Season with Salt and Pepper.
Place pureed batches in a saucepan over medium heat until warmed. Served topped with yogurt, onions and parsley.
I will often put the cooked ingredients in a dutch oven (largest pot) and use my stick blender. You have to make sure you get all of the potatoes and squash blended this way)..
Number of Servings: 6
Recipe submitted by SparkPeople user KERRY1717.
Nutritional Info Amount Per Serving
- Calories: 159.9
- Total Fat: 3.0 g
- Cholesterol: 2.7 mg
- Sodium: 421.0 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 7.1 g
- Protein: 4.0 g
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