Butternut Squash Soup

Butternut Squash Soup
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 94.0
  • Total Fat: 3.2 g
  • Cholesterol: 17.6 mg
  • Sodium: 1,099.7 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.4 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient
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Soothing rich flavored soup. Great for a cool fall night Soothing rich flavored soup. Great for a cool fall night
Number of Servings: 4


    -1 large butternut squash

    -olive oil

    -pinch of grated nutmeg

    -salt and black pepper to taste

    -2 to 3 strips of bacon (I used turkey bacon)

    -1 small onion, diced

    -1 tbsp of minced or grated ginger

    -1 green apple peeled, cored, and chopped

    -4 cups low sodium chicken broth

    -chopped chives and sour cream (optional


-Preheat oven to 375 degrees.

-Slice the squash in half lengthwise and scoop out the seeds.

-Rub the halves with a touch of oil and season with salt, pepper, and nutmeg

-Place on a baking sheet and roast about 35-40 minutes until the flesh is very soft

-Set aside to cool.

-Fry bacon until crunchy. Set aside.

-In the bacon pan, saute onions, ginger, and apples until apples are soft.

-When the squash is cool enough to handle, scoop out the flesh and add to large food processor or blender.

-Add onion and apples and enough broth to cover. Process until very smooth and add to soup pot. Stir in the remaining broth and bring to simmer.

-Season with salt, pepper, and a touch more nutmeg. Garnish with crumbled bacon, sour cream, and chives.

Number of Servings: 4

Recipe submitted by SparkPeople user EJROGERS.

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