Butternut Squash Soup
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Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 573.2
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 5,977.1 mg
- Total Carbs: 131.0 g
- Dietary Fiber: 31.3 g
- Protein: 15.0 g
View full nutritional breakdown of Butternut Squash Soup calories by ingredient
Submitted by: BUBRA007
Introduction
A rich soup for a cold night! A rich soup for a cold night!Number of Servings: 1
Ingredients
-
1.0 cup, chopped Onions, raw
4.0 cup, cubes Butternut Squash
1.0 serving Apple, Gala (medium)
4.0 cup (8 fl oz) Chicken Broth or Bouillon
1.0 tsp Ginger Root
Directions
Cut 2 butternut squashes in half, drizzle or brush with olive oil and roast in a 350 oven until soft, about an hour. Sautee onion and cut apple in a T of olive oil in a pan. Transfer to a stock pot and add squash that has been cut up, stock, and a little ginger. Cook until all ingredients are softened about 30 more minutes. Blend in batches the soup in a good blender. The better the bemlend, the better the soup. Add black pepper and cayenne to taste. Add a T of half and half, or a T of cream cheese to each serving if you like. Calories are only for the base souo, not add ins!
Serving Size: Makes 6 1 cup servings
Number of Servings: 1.0
Recipe submitted by SparkPeople user BUBRA007.
Serving Size: Makes 6 1 cup servings
Number of Servings: 1.0
Recipe submitted by SparkPeople user BUBRA007.