butternut soup
- Number of Servings: 6
Ingredients
vIngredients: 3 c. cubed butternut squash3 tart green apples, peeled, cored, and coarsely chopped1 medium onion, coarsely chopped1/4 teaspoon rosemary1/4 teaspoon marjoram4 cups low-sodium chicken or vegetable broth2 cups water2 slices whole wheat breadSalt and pepper to tasteToasted pumpkin seeds, store bought or homemade
Directions:
Place squash, onions and apples in a microwave safe bowl with a small amount of water and cover with plastic wrap. Poke holes to ventilate. Microwave on high for 8 minutes. Remove from microwave and stir, then microwave for another 8 minutes.
Combine contents from microwave bowl with all ingredients in a heavy saucepan. Bring to a boil.
Puree the soup using an immersion blender or conventional blender until smooth. When using a conventional blender, blend in several batches, never filling the blender more than a quarter full each time. Return the soup to the saucepan and bring to a boil, then reduce heat. Serve hot with a sprinkle of pumpkin seeds on top.
Number of Servings: 6
Recipe submitted by SparkPeople user DUFFY16.
Place squash, onions and apples in a microwave safe bowl with a small amount of water and cover with plastic wrap. Poke holes to ventilate. Microwave on high for 8 minutes. Remove from microwave and stir, then microwave for another 8 minutes.
Combine contents from microwave bowl with all ingredients in a heavy saucepan. Bring to a boil.
Puree the soup using an immersion blender or conventional blender until smooth. When using a conventional blender, blend in several batches, never filling the blender more than a quarter full each time. Return the soup to the saucepan and bring to a boil, then reduce heat. Serve hot with a sprinkle of pumpkin seeds on top.
Number of Servings: 6
Recipe submitted by SparkPeople user DUFFY16.
Nutritional Info Amount Per Serving
- Calories: 166.9
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 713.5 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 6.4 g
- Protein: 3.6 g
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