Homemade Butternut Squash Soup

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Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 60.9

Total Fat: 2.7 g
Cholesterol: 6.1 mg
Sodium: 374.0 mg
Total Carbs: 9.2 g
Dietary Fiber: 1.1 g
Protein: 1.6 g

View full nutritional breakdown of Homemade Butternut Squash Soup calories by ingredient

Introduction

This is quick and very easy. I add the mushrooms for just a little more taste and sometimes I use pumpkin pie spice instead of cinnamon. I cut up cubes of squash in season and cook them, then freeze them so I can make this anytime and in a hurry. This is quick and very easy. I add the mushrooms for just a little more taste and sometimes I use pumpkin pie spice instead of cinnamon. I cut up cubes of squash in season and cook them, then freeze them so I can make this anytime and in a hurry.

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 10

Ingredients

1 cup of chopped onions

2 tablespoons of butter

1 cup of canned mushroom pieces

3 cups of butternut squash, cooked and mashed

1.5 cups of fat free, low sodium chicken broth

1 tablespoon of cinnamon or pumpkin pie spice

Directions

Melt butter in a saucepan. Add the chopped onions and saute until soft. Add the mushrooms, mashed squash, cinnamon or pumpkin pie spice, and the chicken broth. When it is all cooked through, use a blender to blend everything together a little at a time. Return it all to the saucepan to re-warm and add salt and pepper to taste. Can be garnished with sour cream (ff) and dill or chives, but don't forget to add the calories.
I have a hand held power blender with a blade that I use right in the saucepan. This makes the process much easier. I also like to leave my onions just a tad bit crunchy to give it just a bit of texture. You won't have that using a blender.

Number of Servings: 10

Recipe submitted by SparkPeople user DIANESZ.