Low Fat Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 164.9
- Total Fat: 4.2 g
- Cholesterol: 11.3 mg
- Sodium: 466.9 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 3.1 g
- Protein: 2.4 g
View full nutritional breakdown of Low Fat Butternut Squash Soup calories by ingredient
Introduction
A Squash soup that doesn't have the calorie impact of most soups, but still had some creaminess to it. A Squash soup that doesn't have the calorie impact of most soups, but still had some creaminess to it.Number of Servings: 6
Ingredients
-
1 large Butternut Squash
2 T. Butter
2 T. flour
1/2 C 1% Milk,
3 C low sodium/fat Chicken or vegetable Broth
1/4 C, packed Brown Sugar
1/2 tsp Salt
2 tsp pumpkin spice
1/4 tsp pepper
1/4 C Brown Sugar
Directions
Peel and cut squash into cubes. Steam until well cooked. Drain water. Set aside.
In pot, melt butter over medium heat. Stir in flour until a smooth paste forms. Slowly add milk, stirring constantly and thoroughly to avoid lumps from forming. Repeat with chicken broth until smooth and thick.
Pour into cooked squash; add seasonings and brown sugar. Blend with hand blender until smooth.
Serving Size: approx Six 1C servings
Number of Servings: 6
Recipe submitted by SparkPeople user GOLDDUSTMOMMY.
In pot, melt butter over medium heat. Stir in flour until a smooth paste forms. Slowly add milk, stirring constantly and thoroughly to avoid lumps from forming. Repeat with chicken broth until smooth and thick.
Pour into cooked squash; add seasonings and brown sugar. Blend with hand blender until smooth.
Serving Size: approx Six 1C servings
Number of Servings: 6
Recipe submitted by SparkPeople user GOLDDUSTMOMMY.