Butternut and Mushroom Soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 679.1
- Total Fat: 30.2 g
- Cholesterol: 12.5 mg
- Sodium: 5,357.1 mg
- Total Carbs: 99.4 g
- Dietary Fiber: 15.3 g
- Protein: 14.6 g
View full nutritional breakdown of Butternut and Mushroom Soup calories by ingredient
Introduction
We sell this soup at our community arts festival, by the cup or quart, and we always sell out. It is delicious and freezes well. We sell this soup at our community arts festival, by the cup or quart, and we always sell out. It is delicious and freezes well.Number of Servings: 1
Ingredients
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Split two medium butternut squash and bake facedown in a 375* oven on an oiled tray about 30 minutes, or till soft. Cool and scoop out. Measure 3 cups. Warm the broth in a medium saucepan ( substitute vegetable broth or water for a vegan soup), add the squash and purée with a stick blender. Add the orange juice.
Heat olive oil in a skillet and add the onion, garlic, and mushrooms. Sauté till the onions and mushrooms are softened.
Add the sautéed vegetables to the squash mixture. Add seasonings, stir well. Simmer for 15 minutes to blend favors.
Directions
Serving Size: 6 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user MADMARE.