Butternut Squash Soup- Laura's

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 146.6
  • Total Fat: 4.1 g
  • Cholesterol: 10.4 mg
  • Sodium: 411.6 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 7.3 g
  • Protein: 4.4 g

View full nutritional breakdown of Butternut Squash Soup- Laura's calories by ingredient



Number of Servings: 6

Ingredients

    1 (2-3 pounds) butternut squash, peeled and seeded
    2 Tablespoons Fleishmann's unsalted butter
    1 medium onion, chopped
    6 cups Kirkland Organic Chicken Stock
    Nutmeg
    Salt and pepper

Directions

Cut squash into 1 inch chunks. In a large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15-20 minutes. Remove squash chunks with slotted spoon and place in blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt and pepper to taste.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user JAMLROB.