Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 191.3
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 204.2 mg
- Total Carbs: 47.2 g
- Dietary Fiber: 5.9 g
- Protein: 3.2 g
View full nutritional breakdown of Butternut Squash Soup calories by ingredient
Introduction
From Soup & Stews (Bob Bowersox) From Soup & Stews (Bob Bowersox)Number of Servings: 6
Ingredients
-
1/2 cup 1/4 inch dice butternut squash
4 cups 1 inch dice butternut squash
1 small red Potato, peeled and diced (150 grams)
1 onion, diced (1 cup)
5 cups chicken or vegetable stock
1/2 cup honey
1 tablespoon dried savory
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh chives
Directions
In a small pot, bring an inch of water to a boil. Add the small diced squash and cook for 1 minute. Drain and pat dry on a paper towel. Set aside for garish.
Place the large dice squash, potatoes, onion in a steamer basket over boiling water. Cover and steam for 10 Minutes. While the vegetables are steaming, bring the chicken stock to a boil. When the squash, potatoes, onion are tender, puree in blender or food processor. Add the boney, savory, nutmeg, cinnamon, salt and pepper. Blend well. Scrape the mixture into the chicken stock snd stir to combine. Simmer gently for 5 minutes. Garish with the chives.
Serving Size: 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user PMEALEY7005.
Place the large dice squash, potatoes, onion in a steamer basket over boiling water. Cover and steam for 10 Minutes. While the vegetables are steaming, bring the chicken stock to a boil. When the squash, potatoes, onion are tender, puree in blender or food processor. Add the boney, savory, nutmeg, cinnamon, salt and pepper. Blend well. Scrape the mixture into the chicken stock snd stir to combine. Simmer gently for 5 minutes. Garish with the chives.
Serving Size: 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user PMEALEY7005.