Acorn Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 128.3
- Total Fat: 5.7 g
- Cholesterol: 15.9 mg
- Sodium: 561.6 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 3.9 g
- Protein: 5.2 g
View full nutritional breakdown of Acorn Butternut Squash Soup calories by ingredient
Number of Servings: 10
Ingredients
-
1 butternut squash
1 acorn squash
4 diced shallots
3 celery ribs, diced
Sprinkle each of cinnamon, cayenne and paprika
3 cups broth
1.5 c milk
1 package of chicken, apple, Chardonnay sausage, diced
Directions
Cut the squash in half and roast at 350 for 45 minutes.
Sautéed the celery and shallots in olive oil.
Add squash innards and broth. Sprinkle with seasonings. Bring to a boil. Reduce heat, cover, simmer for 10 min.
Use immersion blender or food processor to purée.
Add sausage, heat to a simmer and simmer for 10 min.
Add milk. Heat just to eating temp and serve.
Serving Size: makes 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JIPPYDOO.
Sautéed the celery and shallots in olive oil.
Add squash innards and broth. Sprinkle with seasonings. Bring to a boil. Reduce heat, cover, simmer for 10 min.
Use immersion blender or food processor to purée.
Add sausage, heat to a simmer and simmer for 10 min.
Add milk. Heat just to eating temp and serve.
Serving Size: makes 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JIPPYDOO.