butternut squash soup

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 255.1
  • Total Fat: 11.6 g
  • Cholesterol: 32.8 mg
  • Sodium: 134.2 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 8.5 g
  • Protein: 6.8 g

View full nutritional breakdown of butternut squash soup calories by ingredient


Introduction

Warm and creamy Warm and creamy
Number of Servings: 5

Ingredients

    5 cup, cubes Butternut Squash
    2 small Onions, raw
    2 cup, chopped Carrots, raw
    .5 stick Butter, unsalted
    2 stalk, large (11"-12" long) Celery, raw
    8 cup (8 fl oz) Water, tap
    2 cup Milk, 2%, with added nonfat milk solids, without added vit A
    1 tbsp Sage, ground

Tips

Heat and enjoy


Directions

Cook carrots and squash together. Let cool. Chop onions and celery. melt butter, add onions and celery with sage. cook on low until translucent. Mix with carrots and squash, Pour in milk. Take about 3 cups at a time and blend until smooth. Pour into pan and reheat until bubbling as you stir. Salt and pepper to taste.

Serving Size: 12 one cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user GREENMUT.