Chicken & Butternut Squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium butternut squash, baked1 tbs olive oil1 tbs smart balance light buttery spread1 medium onion2 stalks celery1 medium carrot1 apple1 cup Instant Potatoes8 ounces of chicken4 tsp Better Than Boullion Vegetable base (or 4 cups of broth)3 cups water (if you use boullion)
Cut butternut squash in half, remove seeds and bake on a baking dish at 350 for 45 minutes.
While Bnut squash is cooking, add oil and Smart balance to your soup pot. Add chopped onion. Carmelize.
Add chopped veggies and broth. Simmer until squash is finished.
Put squash and chunks into blender. Blend until smooth. Add to pot with instant potatoes. Mix and enjoy.
Number of Servings: 6
Recipe submitted by SparkPeople user AUBREYJO.
While Bnut squash is cooking, add oil and Smart balance to your soup pot. Add chopped onion. Carmelize.
Add chopped veggies and broth. Simmer until squash is finished.
Put squash and chunks into blender. Blend until smooth. Add to pot with instant potatoes. Mix and enjoy.
Number of Servings: 6
Recipe submitted by SparkPeople user AUBREYJO.
Nutritional Info Amount Per Serving
- Calories: 172.2
- Total Fat: 3.7 g
- Cholesterol: 21.9 mg
- Sodium: 568.2 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 2.7 g
- Protein: 10.2 g
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