Heidi's Dairy Free Squash Soup

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Nutritional Info

Servings Per Recipe: 1
Amount Per Serving
Calories: 753.8

Total Fat: 18.8 g
Cholesterol: 0.0 mg
Sodium: 4,002.0 mg
Total Carbs: 139.2 g
Dietary Fiber: 7.7 g
Protein: 17.1 g

View full nutritional breakdown of Heidi's Dairy Free Squash Soup calories by ingredient

Introduction

My sister in law can't eat foods with dairy in them and came up with this delicious low cal creamy soup My sister in law can't eat foods with dairy in them and came up with this delicious low cal creamy soup

Number of Servings: 1

Ingredients

Approximately 2 lbs of butternut squash, cut into 1 inch cubes

1 onion, diced

1 stalk celery, chopped

4 cloves of garlic, minced

olive oil

1 aseptic carton of vegetable or chicken stock

cinnamon

nutmeg

salt and pepper to taste

5 or 6 slices of french bread, crusts removed and torn into small pieces

Directions

Put squash, onion, celery, in a large pot with some olive oil. Cook about 20 minutes, or until the squash softens and the onion is translucent. Season with cinnamon, nutmeg, and salt and pepper. Add the torn bread and stir until soaked into the soup. Puree the soup in a blender until creamy. Return to the pan and reheat. Serve warm with snipped chives on top, if desired.

Number of Servings: 1

Recipe submitted by SparkPeople user JCORNING.