Sophy's Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 70.4
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 556.5 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 2.0 g
- Protein: 1.1 g
View full nutritional breakdown of Sophy's Butternut Squash Soup calories by ingredient
Introduction
I love butternut squash soup. Hated the price and fat content of the packaged stuff, so I did some research and came up with this one. I've added some extra veggies for flavor and texture. I love butternut squash soup. Hated the price and fat content of the packaged stuff, so I did some research and came up with this one. I've added some extra veggies for flavor and texture.Number of Servings: 7
Ingredients
-
1 butternut squash (about 2 lbs)
1/2 sweet onion
2 tsp olive oil
1 carrot, unpeeled, scrubbed and diced
1 medium red potato, unpeeled, scrubbed and diced
4 cups soup broth (i like chicken)
1/2 med apple, peeled, cored, seeded and diced
2 Tbls unsalted butter
1 tsp salt
1/2 tsp pepper
large pinch parsley
1/4 tsp nutmeg
Directions
cut & seed the squash. Cook 'till soft and peel, I prefer a pressure cooker, it takes 10 minutes when up to pressure. Set aside
In a small pot, sautee onion with olive oil until soft. Remove to a small bowl. Add 1 cup water, carrot & potato and cook until soft. Set aside.
In a large soup pot, heat 4 cups broth, add prepared squash, cooked onion, apple and butter. Cook about 5 minutes or until apple is soft. Add carrot and potatoes with cooking water, salt, pepper, parsley & nutmeg.
Using an immersion or heat capable blender, puree until smooth. Add more water if too thick, 1/2 cup at a time.
Adjust seasoning if necessary and enjoy.
OPT: substitute acorn squash or
sweet pie pumpkin with cloves &/or allspice
Makes 7-8 8oz servings
Number of Servings: 7.5
Recipe submitted by SparkPeople user EMS-WIFE.
In a small pot, sautee onion with olive oil until soft. Remove to a small bowl. Add 1 cup water, carrot & potato and cook until soft. Set aside.
In a large soup pot, heat 4 cups broth, add prepared squash, cooked onion, apple and butter. Cook about 5 minutes or until apple is soft. Add carrot and potatoes with cooking water, salt, pepper, parsley & nutmeg.
Using an immersion or heat capable blender, puree until smooth. Add more water if too thick, 1/2 cup at a time.
Adjust seasoning if necessary and enjoy.
OPT: substitute acorn squash or
sweet pie pumpkin with cloves &/or allspice
Makes 7-8 8oz servings
Number of Servings: 7.5
Recipe submitted by SparkPeople user EMS-WIFE.
