Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 79.2
  • Total Fat: 3.1 g
  • Cholesterol: 7.8 mg
  • Sodium: 489.8 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.2 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient
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Introduction

You can substitute acorn squash or pumpkin if desired. Freezible and can be prepared ahead and reheated. You can substitute acorn squash or pumpkin if desired. Freezible and can be prepared ahead and reheated.
Number of Servings: 8

Ingredients

    2 Tbsp butter
    1 cup finely chopped onion
    1/2 cup finely chopped carrot
    2 garlic cloves, peeled and minced
    1 large butternut squash, peeled, seeded & cubed
    5 cups low-sodium chicken broth
    1 cup tomato puree

Directions

1. Melt the butter in a large saucepan over medium heat. Add the onion, carrot and garlic; cook, stirring for 5 minutes. Reduce the heat to low, cover and cook for 5 minutes.
2. Stir in the squash, broth and puree. Bring to a simmer and cook for 30 minutes.
3. Mash the suqash into a chunky puree with a potato masher or the back of a spoon. Season with salt & pepper, or other sodium free seasoning like Mrs Dash.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user TUXBIRD76.

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