Butternut Squash Soup with Carmalized Onions
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 160.4
- Total Fat: 5.5 g
- Cholesterol: 1.9 mg
- Sodium: 1,738.7 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 1.0 g
- Protein: 10.0 g
View full nutritional breakdown of Butternut Squash Soup with Carmalized Onions calories by ingredient
Number of Servings: 8
Ingredients
-
2 tsp. olive oil
1 garlic clove
2 med onions,chopped
6 cups chicken stock
4 cups butternut squash,diced
1 med potatoe,diced
1 tsp. salt
dash of pepper
1 dollop of worchestshire sauce
1 dollop of hot sauce (optional)
Directions
Heat oven to 400 degrees, cook squash whole for approx 40 mins, when cooled, cut in half, remove all seeds, and skin. Dice into cubes. Cook potato ahead of time to soften and remove the skin. Dice into cubes.
Heat oil, add onions and garlic, brown. Cook 10 minutes longer to be well done. Reserve 3/4 of the onions for garnish.
Add squash, potatoe, stock, ect to pot. Cook for 25 mins, cover and let cool. Puree and return to heat. Check the seasoning.
Serves 8 approx.
Number of Servings: 8
Recipe submitted by SparkPeople user JJMOMOF2.
Heat oil, add onions and garlic, brown. Cook 10 minutes longer to be well done. Reserve 3/4 of the onions for garnish.
Add squash, potatoe, stock, ect to pot. Cook for 25 mins, cover and let cool. Puree and return to heat. Check the seasoning.
Serves 8 approx.
Number of Servings: 8
Recipe submitted by SparkPeople user JJMOMOF2.