Butternut Squash Soup
- Number of Servings: 8
Ingredients
4 lbs butternut squash1 medium onion4 cups vegetable broth1 tbsp honey1 tbsp olive oil6 sage leavessalt and pepper to taste
preheat oven to 400
cut squash in half - prick with fork
roast in pan with water for 45 min
cool
remove seeds and peel
cut into 2 inch chunks - set aside
in large sauce pan over medium heat, heat oil and saute onion for 4-5 minutes. Add honey - cook until bubbly. Add squash and sage.
Add stock and enough water to cover squash 1 inch.
Bring to a boil.
Reduce heat and simmer until onions and squash are tender (about 45 min)
cool for 15 min
puree soup in blender - season with salt and pepper
bring back to boil.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user CMART69538.
cut squash in half - prick with fork
roast in pan with water for 45 min
cool
remove seeds and peel
cut into 2 inch chunks - set aside
in large sauce pan over medium heat, heat oil and saute onion for 4-5 minutes. Add honey - cook until bubbly. Add squash and sage.
Add stock and enough water to cover squash 1 inch.
Bring to a boil.
Reduce heat and simmer until onions and squash are tender (about 45 min)
cool for 15 min
puree soup in blender - season with salt and pepper
bring back to boil.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user CMART69538.
Nutritional Info Amount Per Serving
- Calories: 138.4
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 482.7 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 7.8 g
- Protein: 2.4 g
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