Butternut Squash Soup (ninja recipe)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 107.0
- Total Fat: 4.0 g
- Cholesterol: 10.2 mg
- Sodium: 517.2 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 4.7 g
- Protein: 1.5 g
View full nutritional breakdown of Butternut Squash Soup (ninja recipe) calories by ingredient
Introduction
Easy low-cal soup made with the Ninja Easy low-cal soup made with the NinjaNumber of Servings: 6
Ingredients
-
2 pounds butternut squash
1/2 cup baby carrots - cooked
2 tablespoons butter
3 cups vegetable broth
1/4th teaspons onion powder (or use fresh sauteed onion)
1/8th teaspoon ground nutmeg
1/8th teaspoon allspice
salt and pepper to taste
1/4th clove garlic
Directions
Preheat oven to 425 degrees. Cut squash in 1/2 lengthwise - remove the seeds and place flesh sidde down on sheet pan. Bake for 35 - 40 minutes until flesh is extremely soft. Let cool before handling
Use a large spoon to sccop roasted squash out of rind - placing in Ninja Master Prep Pitcher. Add cooked carrots, secure Pitcher's top and pulse for 8 - 10 seconds - until squash is smooth an carrots are minched throughout.
Transfer mixtgure to a large stock pot over medium high heat. Cover with remaining ingredients and stir to combine
Bring up to simmer and cook for 5 min
Salt and pepper to taste.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user TSDONNA.
Use a large spoon to sccop roasted squash out of rind - placing in Ninja Master Prep Pitcher. Add cooked carrots, secure Pitcher's top and pulse for 8 - 10 seconds - until squash is smooth an carrots are minched throughout.
Transfer mixtgure to a large stock pot over medium high heat. Cover with remaining ingredients and stir to combine
Bring up to simmer and cook for 5 min
Salt and pepper to taste.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user TSDONNA.