Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 226.4
- Total Fat: 5.9 g
- Cholesterol: 15.1 mg
- Sodium: 1,500.1 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 6.6 g
- Protein: 4.1 g
View full nutritional breakdown of Butternut Squash Soup calories by ingredient
Introduction
Warm Winter Soup Warm Winter SoupNumber of Servings: 4
Ingredients
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Onions, raw, 1 medium (2-1/2" dia)
Butter, 2 tbsp
Garlic, 3 clove
Butternut Squash, 3 cup, cubes
POTATOES, RED ,3 med
Vegetable Broth, 5 cup
Sage, ground, 1.5 tsp
Salt .5 tsp
Pepper, black, .25 tsp
Directions
In a skillet, saute onion and garlic in butter over medium heat, stirring occasionally, until tender but no browned. Add the garlic and cook for two minutes longer. Spoon vegetables into slow cooker.
Add squah, potatoes, broth, sage, salt and pepper.
Cover and cook on HIGH 4 hours or LOW 6 to 7 hours, or until the vegetables are soft when pierced with a fork.
Let cool slightly, then puree soup in a blender or food processor.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MOSTOFTODAY.
Add squah, potatoes, broth, sage, salt and pepper.
Cover and cook on HIGH 4 hours or LOW 6 to 7 hours, or until the vegetables are soft when pierced with a fork.
Let cool slightly, then puree soup in a blender or food processor.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MOSTOFTODAY.