Butternut Squash Soupie Delicious
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 229.6
- Total Fat: 2.2 g
- Cholesterol: 5.5 mg
- Sodium: 569.7 mg
- Total Carbs: 53.1 g
- Dietary Fiber: 0.8 g
- Protein: 2.3 g
View full nutritional breakdown of Butternut Squash Soupie Delicious calories by ingredient
Introduction
I had a tasty Butternut squash soup at a fancy pants restaurant. After a few tries, I got it right and healthy! This was served in the restaurant with a drizzle of vanilla and ginger flavored cream and candied pecans. At home I eat it with warm crusty french bread. Some stores sell the squash pre peeled and cubed! I had a tasty Butternut squash soup at a fancy pants restaurant. After a few tries, I got it right and healthy! This was served in the restaurant with a drizzle of vanilla and ginger flavored cream and candied pecans. At home I eat it with warm crusty french bread. Some stores sell the squash pre peeled and cubed!Number of Servings: 6
Ingredients
-
1 Tb Butter
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
3 Cups Apple Cider
1.5 to 2 lbs.(@800g) Butternut Squash (peeled and cubed)
1/4 cup fat free milk
1/4 cup fat free plain yogurt
1/2 cup Maple Syrup
1/2 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Ground white pepper
1/4 tsp ground Nutmeg
Directions
Makes 6 appetizer servings or three meal servings.
Saute onions, carrot, celery and butter in a large saucepan (Dutch oven) till wilted.
Add Squash and Apple Cider to saucepan, bring to boil, then lower temperature to simmer (covered) till squash is tender.
In a bowl add the remaining ingredients and whisk till blended.
Mash squash mixture in saucepan till mushy.
mix with an immersion blender or transfer to blender or food processor. Blend till smooth.
Put Squash mixture back in pan and stir in the rest of the ingredients. Rewarm if it has cooled too much.
Number of Servings: 6
Recipe submitted by SparkPeople user BUBBLEBABS.
Saute onions, carrot, celery and butter in a large saucepan (Dutch oven) till wilted.
Add Squash and Apple Cider to saucepan, bring to boil, then lower temperature to simmer (covered) till squash is tender.
In a bowl add the remaining ingredients and whisk till blended.
Mash squash mixture in saucepan till mushy.
mix with an immersion blender or transfer to blender or food processor. Blend till smooth.
Put Squash mixture back in pan and stir in the rest of the ingredients. Rewarm if it has cooled too much.
Number of Servings: 6
Recipe submitted by SparkPeople user BUBBLEBABS.
