Butternut Squash Soup - MK

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 102.5
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,127.8 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 3.9 g
  • Protein: 2.3 g

View full nutritional breakdown of Butternut Squash Soup - MK calories by ingredient
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Delicious and healthy soup! Delicious and healthy soup!
Number of Servings: 8


    1 2lb squash
    2 tbls evoo
    1 large onion
    1 celery rib
    1 carrot
    6 cups broth


Cut squash in half, remove seeds, spray with non fat cooking spray, and cook cut face down on a foil lined pan for 40 minutes. Once the squash is removed from the oven - place evoo, onion, carrot, and celery (all chopped), in a pan over medium heat. Cook for 10 - 15 minutes until onions are slightly golden brown. Chunk the squash and add to pan. Add in 6 cups of your broth of choice - vegetable or chicken works fine. Beef would add a new flavor so go for it! Add in rosemary. Bring to a boil, reduce heat to low, cover, and simmer for 40 minutes. Serve as is or use an immersion blended (that is was I did) to get the soup to a creamy perfection!

Enjoy warm or cold!

Serving Size: Makes about 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MEGANKELLLY.

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