Winter Squash Soup
- Number of Servings: 6
Ingredients
1 (32 oz) carton low sodium chicken or vegetable broth3 1/2 c butternut squash, cut into chunks (1 lb)1 large onion, sliced1 c water1/2 tsp salt1/4 tsp black pepper
Combine broth, squash, potato, onion, water, salt and pepper in Dutch oven. Cover and bring to boil. Reduce heat and simmer until squash is fork tender, 20 minutes.
Uncover and let cool. Puree in batches in blender.
Number of Servings: 6
Recipe submitted by SparkPeople user LINDY0826.
Uncover and let cool. Puree in batches in blender.
Number of Servings: 6
Recipe submitted by SparkPeople user LINDY0826.
Nutritional Info Amount Per Serving
- Calories: 112.2
- Total Fat: 0.6 g
- Cholesterol: 3.3 mg
- Sodium: 844.9 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 5.4 g
- Protein: 3.3 g
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