Butternut Squash Soup
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
Introduction
Soothing rich flavored soup. Great for a cool fall night Soothing rich flavored soup. Great for a cool fall nightNumber of Servings: 4
Ingredients
-
-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
Directions
-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.
-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.