Butternut squash soup
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 75.5
- Total Fat: 0.9 g
- Cholesterol: 2.2 mg
- Sodium: 510.1 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 2.0 g
- Protein: 3.3 g
View full nutritional breakdown of Butternut squash soup calories by ingredient
Introduction
Warm and savory soup Warm and savory soupNumber of Servings: 14
Ingredients
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1 tbsp Butter, unsalted
3 cup, chopped Carrots, raw
1 cup, chopped Onions, raw
6 clove Garlic
12 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
1.5 cup, cubes Butternut Squash
1.5 cup (8 fl oz) Water, tap
1 cup Flour - Gold medal all purpose flour
1 tbsp Dill weed, dried
Directions
He’s a large sauce pan over medium high heat with unsalted butter. Cook Mark cut butter carrots onion and garlic for 2 to 3 minutes. Add broth and squash heat to high and bring to boil 45 minutes. In a small bowl stir together water and flour at the soup and cook over high heat for 3 to 4 minutes until thickened and bubbly. Add dill weed and cook for 30 to 60 seconds stirring occasionally.
Serving Size: I cup
Number of Servings: 14
Recipe submitted by SparkPeople user EMBOYER3535.
Serving Size: I cup
Number of Servings: 14
Recipe submitted by SparkPeople user EMBOYER3535.
Member Ratings For This Recipe
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BILLTHOMSON
