Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 111.5
  • Total Fat: 2.8 g
  • Cholesterol: 2.5 mg
  • Sodium: 506.7 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 6.0 g
  • Protein: 2.5 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient
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Makes 6 servings. Makes 6 servings.
Number of Servings: 6


    2 1/2 lbs. butternut squash
    1 cup chopped raw onion
    1 garlic clove
    1 T magarine or butter
    3 cups chicken broth
    dash of ground or powdered ginger


Heat oven to 450 degrees.
Cut squash in half lengthwise, scoop out and discard seeds.
Place cut side down on baking sheet.
Roast squash until very tender, 35 to 45 minutes depending on the size of the squash. Remove and allow to cool.
Meanwhile, in a 3 qt. sauce pan, saute onion and garlic in butter and oil over medium heat, until onion is tender and translucent.
Add the broth. Reduce heat and simmer covered for 10 minutes.
Remove pan from heat.
Scoop the squash from the skin, I do this directly into the broth mixture.
Blend with a stick blender until desired consistancy is achieved. Add more broth at this time, if desired.
*Alternatively, if you do not have a stick blender, you can pour the ingredients into a blender to reach desired consistancy.
Return to heat.
Add the ginger.
Salt and pepper to taste.
Heat thouroughly.

Number of Servings: 6

Recipe submitted by SparkPeople user NJEANA.

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