Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 115.5
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 396.7 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 0.9 g
- Protein: 2.1 g
View full nutritional breakdown of Butternut Squash Soup calories by ingredient
Introduction
A wonderful soup to warm up those chilly winter nights and it is packed with Vitamin A. A wonderful soup to warm up those chilly winter nights and it is packed with Vitamin A.Number of Servings: 8
Ingredients
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2 tbsp margarine
1 onion, diced
1 butternut squash, peeled and diced
1 potato, peeled and diced
water (to cover)
1 tbsp brown sugar
2 tbsp balsamic vinegar
fresh dill
Directions
Cook onions in margarine until soft in large saucepan.
Add squash and potato.
Cover with water, and bring to boil.
Reduce heat and simmer until vegetables soft.
Using stick blender or counter blender, puree squash and potato until liquid.
Add brown sugar, balsamic vinegar, and dill to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user COURTNEYBECKETT.
Add squash and potato.
Cover with water, and bring to boil.
Reduce heat and simmer until vegetables soft.
Using stick blender or counter blender, puree squash and potato until liquid.
Add brown sugar, balsamic vinegar, and dill to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user COURTNEYBECKETT.
Member Ratings For This Recipe
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TAZZIE5
We made a similar Butternut-Carrot-Leek Soup for 3 gatherings & each crowd finished off the crock pots full. We season it with chicken broth, cream, white pepper & nutmeg, then serve it garnished w roasted pumpkin seeds & taragon leaves - no potato or sugar keeps the carbs down & calories lower. - 11/29/08
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HAPPYANDLUCKY
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STEPHE4HIM2008
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NELLGWYN
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GUTBOMB
