Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 117.0
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 450.4 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 3.6 g
- Protein: 1.9 g
View full nutritional breakdown of Butternut Squash Soup calories by ingredient
Introduction
Semi-homemade Semi-homemadeNumber of Servings: 8
Ingredients
-
4 cups (1 32 oz. carton) Pacific Organic Creamy Butternut Squash Soup
4 cups (1 32 oz. carton) Vegetable Stock
*or homemade stock
1 whole butternut squash, microwaved, peeled, and cut into 1" cubes
1 medium onion, chopped
approx. 8 cloves of garlic, peeled and chopped
approx. 10 sprigs of parsley, finely chopped
2 tsp. chili powder
2 tbs. coconut oil
Tips
Add salt and extra garlic as needed to offset the sweetness of the carton of soup.
Directions
Pierce and microwave one whole butternut squash. Let cool, peel, and cut into 1" chunks. Saute on high heat in coconut oil, and sprinkle with chili powder while cooking.
Meanwhile, chop onion, peel and chop garlic, and add to pan. Slowly add stock after onion has browned completely. Alternate adding soup and stock while cooking and stirring. Chop parsley and add.
Serve piping hot. Garnish with cream if desired.
Serving Size: makes 8 cups
Number of Servings: 8
Recipe submitted by SparkPeople user NORAHAYDEN.
Meanwhile, chop onion, peel and chop garlic, and add to pan. Slowly add stock after onion has browned completely. Alternate adding soup and stock while cooking and stirring. Chop parsley and add.
Serve piping hot. Garnish with cream if desired.
Serving Size: makes 8 cups
Number of Servings: 8
Recipe submitted by SparkPeople user NORAHAYDEN.