Elizabeth's Butternut & Acorn Squash Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 239.0
- Total Fat: 11.7 g
- Cholesterol: 38.3 mg
- Sodium: 119.8 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 3.3 g
- Protein: 1.4 g
View full nutritional breakdown of Elizabeth's Butternut & Acorn Squash Soup calories by ingredient
Introduction
modified from AllRecipes.com-I didn't have any cream cheese and I reduced the amount of sugar called for modified from AllRecipes.com-I didn't have any cream cheese and I reduced the amount of sugar called forNumber of Servings: 8
Ingredients
-
1 Acorn Squash
1 Butternut Squash
3 tbsp butter
1 med onion
1 quart vegetable stock
2/3 c heavy cream
1/2 tsp cinnamon
nutmeg/cloves to taste
salt/pepper to taste
Directions
Bake and scoop squash.
Saute onion in butter.
Blend together (I have to do it in batches) all ingredients plus 1/2 tsp cinnamon. I also added nutmeg and cloves, about 1/4 tsp each, although the original recipe didn't call for it.
Cook on stove until well blended and heated through.
Number of Servings: 8
Recipe submitted by SparkPeople user TERTELLE.
Saute onion in butter.
Blend together (I have to do it in batches) all ingredients plus 1/2 tsp cinnamon. I also added nutmeg and cloves, about 1/4 tsp each, although the original recipe didn't call for it.
Cook on stove until well blended and heated through.
Number of Servings: 8
Recipe submitted by SparkPeople user TERTELLE.