Butternut Pumpkin Soup


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 67.1
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 409.4 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.8 g

View full nutritional breakdown of Butternut Pumpkin Soup calories by ingredient



Number of Servings: 8

Ingredients

    1 tbsp olive oil
    6 medium scallion sliced
    2 medium stalks of celery, sliced
    1 garlic glove minced
    2 cup butternut squash cubed
    1 15oz canned pumpkin puree
    4 cups low sodium chicken broth
    2 cups water
    salt and pepper to taste
    1 tsp thyme
    1 tsp cumin

Directions

Heat olive oil, add scallions, celery and garlic. Saute for 2 minutes, add squash cubes and pumpkin. Stir in broth and water. Simmer for 25 minutes until squash is tender. Add thyme and cumin. Blend soup in small batches in blender or puree with hand blender. Divide into 8 servings. Optional garnish - top with a bit of sour cream and some fresh thyme.

Number of Servings: 8

Recipe submitted by SparkPeople user DEZE509.

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    Good. I added a bit more butternut squash (in order to use up the half I had), and used only 4 cups of liquid to make it thicker. I expected it to be sweeter. Cumin was the predominant taste. Still good, just not what I thought it would be... - 4/2/11