Butternut Squash Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 279.6
  • Total Fat: 15.6 g
  • Cholesterol: 20.3 mg
  • Sodium: 557.1 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 8.5 g
  • Protein: 7.6 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient


Introduction

“Delicious and very easy to make. You can use 3-4 cups of vegetable broth instead of the chicken broth or the water and bouillon if you wish. Vegetable broth and almond milk will make this completely vegan. If you don’t have a “stick” type immersion blender you should think about getting one. It makes the process of blending pretty painless." “Delicious and very easy to make. You can use 3-4 cups of vegetable broth instead of the chicken broth or the water and bouillon if you wish. Vegetable broth and almond milk will make this completely vegan. If you don’t have a “stick” type immersion blender you should think about getting one. It makes the process of blending pretty painless."
Number of Servings: 6

Ingredients

    6 tablespoons chopped onion
    4 tablespoons olive oil
    6 cups butternut squash, peeled and cubed
    3 cups water
    4 cubes chicken or vegetable bouillon
    ˝ teaspoon dried marjoram
    1/4 teaspoon ground black pepper
    1/8 teaspoon ground cayenne pepper
    1 can no fat evaporated milk

Directions

1. Saute onions in the olive oil. Add squash, water, bouillon, marjoram, black pepper, and red pepper. Bring to boil, cook 20 minutes or until squash is tender.
2. Puree in blender, adding evaporated milk until smooth. Return to pot and heat through. Do not allow to boil. Makes 4 -6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user DISENSI.