Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 132.7
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 13.2 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 6.3 g
- Protein: 2.0 g
View full nutritional breakdown of Butternut Squash Soup calories by ingredient
Introduction
A delicious and healthy creamy fall soup. My family loves this. We have it the night before Thanksgiving every year. This is the lightened version from the original recipe which also includes heavy cream. A delicious and healthy creamy fall soup. My family loves this. We have it the night before Thanksgiving every year. This is the lightened version from the original recipe which also includes heavy cream.Number of Servings: 6
Ingredients
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5 serving Lite Coconut Milk
6 oz Onion, sweet, chopped and cooked
6 cup, cubes Butternut Squash
Directions
Cut fresh butternut squash in half. Bake on baking sheet, facedown for one hour at 425 degrees. Cook onion.
Scoop baked squash out and put in food processor or blender. Add onion and coconut milk. Process until smooth. Put in saucepan on low, add red pepper to taste. Simmer until warm. It typically takes me a couple of "batches" in the food processor to get it all smooth.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GEORGIE_JO.
Scoop baked squash out and put in food processor or blender. Add onion and coconut milk. Process until smooth. Put in saucepan on low, add red pepper to taste. Simmer until warm. It typically takes me a couple of "batches" in the food processor to get it all smooth.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GEORGIE_JO.