Squash soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 155.7
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 595.4 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.9 g

View full nutritional breakdown of Squash soup calories by ingredient
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Number of Servings: 6


    Bob's Red Mill 100% Whole Grain flaxseed, 2 tbsp
    Extra Virgin Olive Oil, 1.5 tbsp
    Onion, chopped, 1 medium
    Garlic, pressed, 3 cloves
    Celery, chopped, 2 stalk
    Carrots, chopped, 100 grams
    Butternut Squash, cooked, 1 medium
    Great Value Chicken Broth, 4 cup
    Alfalfa sprouts, 1 cup
    Cider Vinegar, 2 tbsp
    Basil, 1 tsp
    Oregano, ground, 1 tsp
    sea salt and pepper to taste


1. Soak the flax seed in a bowl of water for 1 hour.

2. Heat olive oil in a medium skillet over medium high heat. Saute onion, garlic, celery and carrots until onions become soft.

3. Scoop flesh out of cooked squash into a large saucepan. Add cooked onion, celery, garlic and carrot. Add both and set over medium heat. Bring to a gentle boil. Puree the ingredients in the pan with a hand blender. Blend until smooth. Remove from heat. Add all remaining ingredients including the soaked seeds, and puree until smooth. Add sea salt and fresh ground pepper. If the soup is still too thick add some water and puree again. Serve immediately.

Serving size is 2 cups

Number of Servings: 6

Recipe submitted by SparkPeople user FAT_BEGONE.

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