Butternut Squash & Pumpkin Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 139.8
  • Total Fat: 4.8 g
  • Cholesterol: 10.9 mg
  • Sodium: 755.3 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 7.1 g
  • Protein: 3.1 g

View full nutritional breakdown of Butternut Squash & Pumpkin Soup calories by ingredient


Introduction

Tweaked from a Food Network Recipe

http://www.foodnetwork.com/r
ecipes/butternut-squash-soup-recipe/in
dex.html Tweaked from a Food Network Recipe

http://www.foodnetwork.com/r
ecipes/butternut-squash-soup-recipe/in
dex.html
Number of Servings: 6

Ingredients

    1 (2 to 3 pound) butternut squash, peeled and seeded
    16 oz canned pumpkin
    2 tablespoons unsalted butter
    1 medium onion, chopped
    6 cups chicken stock

    Seasonings (to taste):
    Nutmeg
    Salt and freshly ground black pepper
    Garlic powder
    Ground ginger
    Curry powder

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Add pumpkin. Stir and season. Serve.

Serving Size: Makes approx 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user BLUEKITTEN.