Butternut Squash soup with sage & nutmeg

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 107.0
  • Total Fat: 2.4 g
  • Cholesterol: 1.7 mg
  • Sodium: 738.3 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 0.9 g
  • Protein: 3.0 g

View full nutritional breakdown of Butternut Squash soup with sage & nutmeg calories by ingredient
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Number of Servings: 8


    1 large butternut squash,peeled,seeded and cubed
    2 tbs extra virgin olive oil
    1 onion,chopped
    2 leeks,bulb parts and light green part of stems,chopped
    1 slice Canadian Bacon,chopped
    4 c chicken broth
    2 c water
    1 1/2 fresh sage chopped
    1/2 tsp grated nutmeg
    pinch salt and pepper


makes 8 ,1 cup servings
simmer sqash in water till tender, about 15 minutes. While this cooks prepare the following.
In a dutch oven, heat the oil over medium heat, add onion,bacon and leeks and saute till golden, about 5 minutes.
Then add the squash along with it's liquid into the dutch oven. Add the rest of the ingredients and bring to a boil. Reduce heat to a simmer and cook for about 15 minutes or until the squash is very tender. Shut off heat. Puree with stick blender or puree in batches in a food processor till nice and creamy.
serve nice and hot.

Number of Servings: 8

Recipe submitted by SparkPeople user KATKRAZY1.

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