Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 190.8
- Total Fat: 8.8 g
- Cholesterol: 22.5 mg
- Sodium: 435.9 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 5.0 g
- Protein: 3.0 g
View full nutritional breakdown of Butternut Squash Soup calories by ingredient
Number of Servings: 6
Ingredients
-
1/4 c. unsalted butter
1 butternut squash, peeled, seeded & cubed
1 clove garlic, minced.
1 medium onion, chopped
1 t. salt
1/2 t. coriander seed, crushed
1/2 t. ground thyme
1 dash fresh ground black pepper
5 c. vegetable stock
1/2 c. orange juice
1/2 c. skim milk
1 dash nutmeg
1 dash cayenne pepper
Directions
Melt butter in stock pot over medium-high heat. Add squash, garlic and onion; saute 3 minutes. Add salt, coriander, thyme and black pepper and saute 5 additional minutes.
Add stock and orange juice. Bring to boil, then cover and simmer one-half hour until squash is soft. Blend until smooth. Add milk then nutmeg and cayenne pepper to taste.
Serve warm.
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user STEI_DEB.
Add stock and orange juice. Bring to boil, then cover and simmer one-half hour until squash is soft. Blend until smooth. Add milk then nutmeg and cayenne pepper to taste.
Serve warm.
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user STEI_DEB.