Super Low Cal Spicy Butternut Squash (or Pumpkin) Soup
 Soup Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 58.0
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 730.2 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 3.2 g
- Protein: 1.1 g
View full nutritional breakdown of Super Low Cal Spicy Butternut Squash (or Pumpkin) Soup calories by ingredient
Introduction
Vegan butternut squash soup. Easy to make and super low cal. Try using pumpkin instead of squash during the holidays.This makes a large batch that can be frozen. Feel free to half or third the recipe. Vegan butternut squash soup. Easy to make and super low cal. Try using pumpkin instead of squash during the holidays.
This makes a large batch that can be frozen. Feel free to half or third the recipe.
Number of Servings: 16
Ingredients
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1½ Onions (chopped roughly)
6 cloves Garlic (chopped roughly)
12 c. Vegetable Broth (I like using Better Than Bouillon)
6 c. Cubed Butternut Squash (fresh or frozen)
6 med Carrots (chopped roughly)
6 small stalks Celery (chopped roughly)
salt & pepper to taste
italian seasoning (optional)
red pepper flakes (optional)
Directions
Saute onions and garlic (in water or vegetable broth) until soft and starting to brown.
Add all ingredients to large pot and bring to a boil.
Cover and simmer until other vegetables are soft (but the longer the better) - stir occasionally.
Puree with hand blender or by spooning into a blender.
Makes approx. 16 two-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user TRYINGFOR20.
Add all ingredients to large pot and bring to a boil.
Cover and simmer until other vegetables are soft (but the longer the better) - stir occasionally.
Puree with hand blender or by spooning into a blender.
Makes approx. 16 two-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user TRYINGFOR20.
Member Ratings For This Recipe
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