ButNut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 324.2
  • Total Fat: 18.6 g
  • Cholesterol: 6.8 mg
  • Sodium: 220.1 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 7.2 g
  • Protein: 3.2 g

View full nutritional breakdown of ButNut Squash Soup calories by ingredient


Introduction

This is a savory version of Butternut Squash Bisque This is a savory version of Butternut Squash Bisque
Number of Servings: 8

Ingredients

    1 butnut sq, cut into lg. cubes
    1-1.5 c silk soy cream
    1 lg. yellow onion, diced
    2 stalks celery, coursely chopped
    2 med. peeled carrots, coursely chopped
    1/4 c coconut oil
    2 t fresh thyme
    2 t fresh rosemary
    2 t fresh sage
    1 bay leaf
    ~ 4 c low-salt veg or chicken broth/stock
    s&p
    1/4 t cayenne

Tips

For more pure squash flavor, use a light oil like light olive oil or veg oil and omit the cayenne. You can use heavy cream or milk instead of Soy Cream.


Directions

Saute carrot, celery, and onion in coconut oil w/ a little salt til transparent. Add butternut squash, herbs, cayenne, pepper and broth. Cook approx. 20 min, til squash is soft. Puree w/ submersible mixer til velvety and add soy cream until desired consistancy. If you feel you're adding too much cream add more broth. Add the butter for the finishing silkiness. Salt & Pepper to taste. Serve or save for later!

Serving Size: approx. 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MARIKAPC.