ButternutSquash Soup sans Cream and fat!

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 152.9
  • Total Fat: 7.9 g
  • Cholesterol: 12.0 mg
  • Sodium: 398.0 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 5.0 g
  • Protein: 7.1 g

View full nutritional breakdown of ButternutSquash Soup sans Cream and fat! calories by ingredient
Submitted by:

Introduction

My friend is trying to convince me that living the paleo lifestyle is the way to go. While I won't jump on that bandwagon I did want to make a healthier B.Squash soup without the butter and heavy cream or potatoes. This recipe is paleo, body building, atkins, southbeach, and my personal favorite - low calorie for a general healthy lifestyle. Plus, its jam packed with vitamins and veggies and if you leave out the sausage you've got a vegetarian side under 100 calories! Even with the meat we are talking 150 calories a serving. My friend is trying to convince me that living the paleo lifestyle is the way to go. While I won't jump on that bandwagon I did want to make a healthier B.Squash soup without the butter and heavy cream or potatoes. This recipe is paleo, body building, atkins, southbeach, and my personal favorite - low calorie for a general healthy lifestyle. Plus, its jam packed with vitamins and veggies and if you leave out the sausage you've got a vegetarian side under 100 calories! Even with the meat we are talking 150 calories a serving.
Number of Servings: 8

Ingredients

    Butternut Squash, 4 cups
    Broth, Veggie or Chicken, 2 cups
    Onions, raw, 1 large
    *Extra Virgin Olive Oil, 1 tbsp
    Cauliflower, raw, 1 head
    Milk, 1%, 0.5 cup
    *bob evans italian ground sausage, 6 oz
    Water, I cup

    Spices: Black Pepper, Garlic
    Options - if you like sweet add nutmeg and cinammon. If you like more curried style, add cumin and curry.

Directions

Boil or steam (or bake or roast) the cauliflower and squash in separate pots (cauliflower boils much faster than squash).

At the same time cook your sausage. When its finished, place the sausage in a separate container and add your onions and garlic to the same pan. Add olive oil only if needed (sausage may provide enough juice already). Cook onions to your liking.

Once the squash and cauliflower is finished drain and puree both in a food processor. Add onions and then your broth and milk slowly to help puree. I kept an extra cup of water (or broth or milk depending on what you like) on standby to get my thickness to my liking. Return to stove and heat on low. Add meat and pepper and any other spices you might like.

Serve hot with some tobasco on the side.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user MSKNEENIE.

Rate This Recipe