Butternut squash soup

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 202.8

Total Fat: 10.4 g
Cholesterol: 7.8 mg
Sodium: 753.3 mg
Total Carbs: 29.1 g
Dietary Fiber: 8.2 g
Protein: 2.4 g

View full nutritional breakdown of Butternut squash soup calories by ingredient

Introduction

Delicious and easy Delicious and easy

Minutes to Prepare: 5

Minutes to Cook: 60

Number of Servings: 4

Ingredients

4 cup, cubes Butternut Squash

4 tbsp chopped Shallots

4 clove Garlic

2 tbsp Extra Virgin Olive Oil

4 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup

1 tbsp Cinnamon, ground

1 tsp Nutmeg, ground

1 tbsp Butter, salted

1 tsp Salt

1 tsp Pepper, black

Directions

Preheat oven to 425 Cut squash open and scoop out seeds. Coat inside of squash with olive oil, salt and pepper to taste. Roast face down on parchment paper for 40-50 mins. Take squash out and let rest. While squash tests, heat EVOO. Chop shallot and garlic, sautée on medium heat, transfer to blender. Add spice. Scoop out the squash, add to blender. Pulse until creamy. Add vegetable broth and butter. Add broth until soup is desired thickness. If not hot enough, heat in soup pot on medium heat.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LIGHTLOVEJOY.