Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 98.5
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 65.7 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 5.2 g
  • Protein: 2.5 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient
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Number of Servings: 6


    4 c. cubed peeled butternut squash
    3 med. carrots, chopped
    1 stalk celery, chopped
    1/2 med. onion, chopped
    2 1/2 c. low-sodium chicken broth
    Kosher salt and freshly groung pepper
    fresh sage or parsley leaves
    2 1/2 cups water


Heat EVOO in a large pot over medium-high heat. Add squash, carrots, celery, onion. Add chicken broth , 2 1/2 cups water, and 3/4 tsp. salt to pot. Cover and bring to a simmer, then reduce the heat to low and continue simmering until the vegetables are tender, about 15 minutes more.

Puree the soup in a blender in batches, then return to the pot. Season with salt and pepper and keep warm.

Garnish with sage or parsley.

Serving Size: approximately 4 servings

Number of Servings: 6

Recipe submitted by SparkPeople user JANAR13.

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