Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 55.2
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 232.2 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.0 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient
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Number of Servings: 8

Ingredients

    2 Tbl olive oil
    1 small onion, chopped
    1 stalk celery, chopped
    1 medium carrot, chopped
    1 apple, core, peel and chop
    2 cloves minced garlic
    rosemary to taste
    1 medium butternut squash-peeled, seeded, and cubed
    1 (32 fluid ounce) container low sodium chicken stock
    pepper to taste

Directions

Cook onion, celery, carrot, butternut squash & apple in olive oil 5 minutes or until lightly brown. Pour enough chicken stock to cover veg add rosemary, bring to boil. Reduce heat to low, cover, simmer 40 minutes or until tender.
Transfer soup to blender, blend until smooth. Return to pot, mix in any remaining stock to attain desired consistency. Season with pepper.

Number of Servings: 8

Recipe submitted by SparkPeople user NVR2HEALTHY.

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