Renee's Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp olive oil1 halfed butternut squash1/2 large white onion2 cloves garlicpinch sea salt and fresh ground blk pepperpinch allspice3 cups vegetarian stock2 tbsp half and half
1/2 the squash, remove seeds, drizzle with olive oil, sprinkle with sea salt and black pepper and bake in a 350 degree oven for 1/2 hr, skin side up on an ungreased baking sheet.
Mince onion and garlic and saute.
Add baked, cubed squash to saute pan and add the allspice. The baked skin is easily peeled off and the squash simply cubed on the baking sheet and added to the saute pan.
Cook for 5 minutes, mixing
Add vege stock and bring to a low boil.
Stir in the half and half and then transfer to a blender or blend with hand mixer in the saute pan.
Transfer blended soup back to the saute pan and stir.
Yummy!
I serve this soup in topped and seeded small pumpkin shells for a festive appetizer. Makes 8 appetizer servings or 4/6 lunch time, big bowl soup servings
Number of Servings: 8
Recipe submitted by SparkPeople user RENEEVATION.
Mince onion and garlic and saute.
Add baked, cubed squash to saute pan and add the allspice. The baked skin is easily peeled off and the squash simply cubed on the baking sheet and added to the saute pan.
Cook for 5 minutes, mixing
Add vege stock and bring to a low boil.
Stir in the half and half and then transfer to a blender or blend with hand mixer in the saute pan.
Transfer blended soup back to the saute pan and stir.
Yummy!
I serve this soup in topped and seeded small pumpkin shells for a festive appetizer. Makes 8 appetizer servings or 4/6 lunch time, big bowl soup servings
Number of Servings: 8
Recipe submitted by SparkPeople user RENEEVATION.
Nutritional Info Amount Per Serving
- Calories: 90.1
- Total Fat: 3.9 g
- Cholesterol: 1.4 mg
- Sodium: 359.3 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 3.4 g
- Protein: 1.3 g
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