roasted butternut squash soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 240.6
  • Total Fat: 12.2 g
  • Cholesterol: 36.5 mg
  • Sodium: 525.7 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 6.7 g
  • Protein: 10.8 g

View full nutritional breakdown of roasted butternut squash soup calories by ingredient
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Number of Servings: 4


    Chicken Thigh, 4 unit (yield from 1 lb ready-to-cook
    Butternut Squash, 4 cup, cubes
    Chicken Broth, 2 cup (8 fl oz) can use low sodium broth
    Onions, raw, 1 cup, chopped
    Olive Oil, 3 tbsp
    salt and pepper to taste
    1/4 t cumin
    1/4 t ground coriander


place cubed butternut squash, chopped onion, and chicken thighs on cookie sheet. spritz with olive oil. salt and pepper and put in 325F oven for 30 minutes. remove from oven. put chicken aside and put vegetables in pot. add chicken broth and add two cups of water to dilute chicken broth if you want to lower sodium content.add ground coriander and cumin. Let simmer for 20 minutes. Use a potato masher to mash some of the butternut squash.
Take chicken thighs, remove skin. Take meat off the thighs, add to soup and let simmer for another 10 minutes.
Makes four servings.

Number of Servings: 4

Recipe submitted by SparkPeople user THESGTMJR.

TAGS:  Poultry |

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