Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 154.0
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 679.8 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 7.6 g
- Protein: 1.8 g
View full nutritional breakdown of Butternut Squash Soup calories by ingredient
Introduction
You won't miss the heavy cream in this soup -- delicious, light, and full of fiber. Yummy winter harvest soup. You won't miss the heavy cream in this soup -- delicious, light, and full of fiber. Yummy winter harvest soup.Number of Servings: 16
Ingredients
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7 lbs of raw butternut squash, peeled and cubed
4 cubes of vegetable bouillon
3 cups of soy milk
3 T of mild white miso
one whole white onion chopped
3 cloves of fresh garlic
2 T fresh ginger
cumin (to taste)
curry powder (to taste)
cinnamon (to taste)
salt and pepper (to taste)
chili powder (to taste)
Directions
Saute onion in olive oil over medium heat until soft. Add garlic and ginger and cook for about one minute. Add the spices and cook them for about a minute. Add cubed squash, bouillon, and water to cover squash. Cook until cubes are soft. In a bowl add miso and then some of the warm broth to dissolve the miso. Take soup off of burner and add miso/broth mixture and soy milk. Stick blend until smooth.
Serving Size: makes 16 2 cup servings
Serving Size: makes 16 2 cup servings
