Roasted Butternut Squash Soup

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 81.2

Total Fat: 2.6 g
Cholesterol: 0.0 mg
Sodium: 504.9 mg
Total Carbs: 13.4 g
Dietary Fiber: 3.2 g
Protein: 3.1 g

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

Introduction

A good low calorie yet hearty soup. A good low calorie yet hearty soup.

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 6

Ingredients

4 cups broth (low fat chicken or vegetable)

1 1/2 cups cubed butternut squash

1 cup chopped onions

1 cup chopped celery

1 tsp minced garlic

1 apple cut into 2-inch cubes

1/4 tsp. salt

1/8 tsp. white pepper

1/8 tsp ground nutmeg

1/4 tsp cumin

1/4 tsp ground thyme or fresh thyme

dollop of fat free sour cream

diced chives or parsley for garnish

Directions

Cut squash in 1/2 and remove seeds. Cook in microwave for 8 minutes on high. Remove skin and cut into large cubes. In large stock pot, add oil and saute carrots, onions, apple, celery, and garlic. Add broth and squash. Cover pan and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash and other vegetables are very tender, about 10 minutes.
Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper, nutmeg, cumin, & thyme.
Serve with a dollop of fat free sour cream topped with diced chives or parsley.
Number of servings: 6 1-cup bowls

Number of Servings: 6

Recipe submitted by SparkPeople user KITTENQ1.