Butternut Soup
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 170.6
- Total Fat: 2.5 g
- Cholesterol: 5.1 mg
- Sodium: 3,524.2 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 8.5 g
- Protein: 3.8 g
View full nutritional breakdown of Butternut Soup calories by ingredient
Introduction
Yummy winter soup, packed with vitamins and low in calories! Yummy winter soup, packed with vitamins and low in calories!Number of Servings: 2
Ingredients
-
1 medium Butternut Squash
1/5 of medium Carrot
1 tsp Granulated Sugar
1/8 medium Yellow Bell Pepper
25ml skim Milk
50ml Orange Juice
1/2 tsp Butter, salted
1/4 small Zucchini
Salt and pepper to taste
1 tsp ground Cumin
2 large cloves Garlic
1/2 small onion
Directions
Cut Butternut in half length-ways and place on a baking sheet. Scoop out seeds but try to replace some of the dark orange pulp from what gets scooped out. Roast the butternut for 20-25 minutes at 200*C.
While the butternut is roasting, dice the vegetables and mince the garlic. Place the onions, garlic and butter in a saucepan and saute until translucent; then add the other vegetables. Saute for 2-3 minutes on medium-high heat and then add 1.5 cups of water and simmer until soft. The butternut should be done by this point.
Allow the butternut to cool a little and then scoop out the flesh with a spoon, placing it into the saucepan. If some of the skin gets into the saucepan, it's ok but try to avoid it. Stir the butternut and the vegetables together and then add the other ingredients. Be sure to pour the milk onto the butternut and mix it in before it has a chance to get too hot and boil. When all the ingredients are very soft and mushy, use a stick blender to puree the soup. Serve with homemade wholewheat beerbread or pieces of baguette.
Serving Size: Makes 2 generous bowls of soup
Number of Servings: 2
Recipe submitted by SparkPeople user NICKYMD1.
While the butternut is roasting, dice the vegetables and mince the garlic. Place the onions, garlic and butter in a saucepan and saute until translucent; then add the other vegetables. Saute for 2-3 minutes on medium-high heat and then add 1.5 cups of water and simmer until soft. The butternut should be done by this point.
Allow the butternut to cool a little and then scoop out the flesh with a spoon, placing it into the saucepan. If some of the skin gets into the saucepan, it's ok but try to avoid it. Stir the butternut and the vegetables together and then add the other ingredients. Be sure to pour the milk onto the butternut and mix it in before it has a chance to get too hot and boil. When all the ingredients are very soft and mushy, use a stick blender to puree the soup. Serve with homemade wholewheat beerbread or pieces of baguette.
Serving Size: Makes 2 generous bowls of soup
Number of Servings: 2
Recipe submitted by SparkPeople user NICKYMD1.