Spicy Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 lbs butternut squash1 tbsp olive oil4 cups water2 chicken bouillon cubes1/4 tsp cayenne pepper or hot chili flakes1/2 cup heavy cream
Toss cubed squash in olive oil and sprinkle with salt. Roast at 350 for about 20 -25 minutes until tender and starting to caramelize.
Boil water, add bouillon and chili. Add squash. Let boil for about 15 minutes to blend flavours. Puree. Add cream and heat through.
Serves 5 as a meal size.
Number of Servings: 5
Recipe submitted by SparkPeople user ARDONINI.
Boil water, add bouillon and chili. Add squash. Let boil for about 15 minutes to blend flavours. Puree. Add cream and heat through.
Serves 5 as a meal size.
Number of Servings: 5
Recipe submitted by SparkPeople user ARDONINI.
Nutritional Info Amount Per Serving
- Calories: 182.0
- Total Fat: 11.9 g
- Cholesterol: 32.6 mg
- Sodium: 464.9 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 5.3 g
- Protein: 2.1 g
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