Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 69.7
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 676.5 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 1.9 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient
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Number of Servings: 2


    1 small butternut squash, peeled, de-seeded and chopped
    1 onion, chopped
    1 vegetable stock cube, dissolved in 600 mL (1 pint) hot water
    1/2 tsp ground cumin
    1/2 tbsp ground coriander
    salt and freshly ground pepper
    1 tbsp fresh parsley


1. Put the squash and onion into a large saucepan and add the stock and spices.
2. Bring to the boil, cover, then reduce the heat and simmer for about 20 minutes until the squash is tender.
3. Transfer the soup to a liquidiser or food processor and blend until smooth.
4. Return to the saucepan and reheat gently. Season to taste, then serve.

Number of Servings: 2

Recipe submitted by SparkPeople user LITTLEMISSD.

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