Very Low Sodium Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 142.9
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 31.9 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 7.4 g
  • Protein: 2.4 g

View full nutritional breakdown of Very Low Sodium Butternut Squash Soup calories by ingredient
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Introduction

A variation of the original recipe so it includes no added sodium. Original recipe has 543.4mg per serving. This recipe has 31.9mg per serving. Quite a difference! A variation of the original recipe so it includes no added sodium. Original recipe has 543.4mg per serving. This recipe has 31.9mg per serving. Quite a difference!
Number of Servings: 4

Ingredients

    1 TBSP Olive Oil
    1 Med Onion, Chopped
    1/8 TSP Cinnamon
    1/8 TSP Nutmeg
    4 Cups of cubed Butternut Squash
    3 Large Carrots, peeled and grated
    3 Cups No-Sodium Chicken Broth

Directions

Heat olive oil in a large pan. Saute onion. add cinnamon and nutmeg. Saute some more. add the borth and the squash and carrots. Boil until soft.
Puree with an emersion blender.
Makes four servings of around 1/12 cups.

Number of Servings: 4

Recipe submitted by SparkPeople user TIMLINLUVER.

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