Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 89.7
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 342.6 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 2.8 g
- Protein: 1.4 g
View full nutritional breakdown of Butternut Squash Soup calories by ingredient
Number of Servings: 7
Ingredients
-
1 tbsp. butter (I used Earth Balance)
1/2 cup onion, sliced
1/2 jalapeno, seeded, sliced
2 sage leafs, diced
2 lbs. (6 3/4 cups) butternut squash, peeled, cut up into chunks
4 cups vegetable or chicken broth
1/4 tsp. ground cinnamon
1 cup coconut milk
Directions
In a large pot, over medium heat, add butter, onion, jalapeno and sage; cook for about 8 minutes or until onions are translucent. Add butternut squash and broth and cook for 20 - 25 minutes or until squash is fork tender.
With a hand immersion blender,process the squash until smooth. (If you do not have a hand immersion blender, with a slotted spoon take the squash out and process in a blender until smooth. Add squash back into pot.) Stir in cinnamon and coconut milk and cook for another 5 minutes for the flavors to combine and soup thickens.
Serve in a bowl and top with goat cheese, ample bacon, pumpkin seeds or even a dash more cinnamon.
Serving Size: 7 - 1 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user SHELBSYD.
With a hand immersion blender,process the squash until smooth. (If you do not have a hand immersion blender, with a slotted spoon take the squash out and process in a blender until smooth. Add squash back into pot.) Stir in cinnamon and coconut milk and cook for another 5 minutes for the flavors to combine and soup thickens.
Serve in a bowl and top with goat cheese, ample bacon, pumpkin seeds or even a dash more cinnamon.
Serving Size: 7 - 1 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user SHELBSYD.