butternut squash soup
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 89.3
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 24.5 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 3.6 g
- Protein: 1.6 g
View full nutritional breakdown of butternut squash soup calories by ingredient
Number of Servings: 9
Ingredients
-
butternut squash
potatoes
carrots
celery
onions
banana pepper
water
chicken boullion cubes
olive oil
Tips
leave out the hot pepper if you don't like a little kick to your soup
any type of cooking potatoes may be used in place of the red potato
Directions
-dice celery, carrots and onions
-heat oil oil in large stock pot at medium heat
-add celery, carrots and onions and saute until soft (not brown)
-meanwhile, take rind off butternut squash and cut into 1/2" cubes; peel potatoes and cut into same size
-heat water with boullion
-chop hot pepper
-add water/boullion mix, squash, potatoes and hot pepper to onion mixture; bring to a boil
-turn down heat and simmer 25 mins
-add to food processor or blend with immersion blender
-season to taste with salt and pepper
Enjoy!
Serving Size: makes 9 1-cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user TAGSNEWBOD.
-heat oil oil in large stock pot at medium heat
-add celery, carrots and onions and saute until soft (not brown)
-meanwhile, take rind off butternut squash and cut into 1/2" cubes; peel potatoes and cut into same size
-heat water with boullion
-chop hot pepper
-add water/boullion mix, squash, potatoes and hot pepper to onion mixture; bring to a boil
-turn down heat and simmer 25 mins
-add to food processor or blend with immersion blender
-season to taste with salt and pepper
Enjoy!
Serving Size: makes 9 1-cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user TAGSNEWBOD.
