Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 137.9
  • Total Fat: 2.5 g
  • Cholesterol: 0.6 mg
  • Sodium: 613.0 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 5.9 g
  • Protein: 3.8 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient
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Number of Servings: 8


    6 C. Butternut squash (peeled, seeded & chopped)
    1 C. Skim milk
    2 Medium onions (chopped)
    1 1/2 C. Potato (peeled & chopped)
    3 Tbsp. light margarine
    3 C. chicken broth
    2 tsp. fresh minced garlic
    2 tsp unpacked brown sugar


Place large pot on medium high heat and drop in margarine. Cook onion, potato and squash in margarine for 10 minutes, stirring constantly until everything is golden brown. Stir in garlic and cook one minute longer.

Lower heat to medium. Add broth and cover. Cook for 20 minutes. Add brown sugar and milk. Stir occasionally for 10 minutes longer, uncovered.

Allow mixture to cool slightly off the heat. Puree until smooth using blender. (1/3 of the mixture at a time)

Number of Servings: 8

Recipe submitted by SparkPeople user JOOLIEBOOLIE69.

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