butternut soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 166.9
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 713.5 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 6.4 g
- Protein: 3.6 g
View full nutritional breakdown of butternut soup calories by ingredient
Number of Servings: 6
Ingredients
-
vIngredients:
3 c. cubed butternut squash
3 tart green apples, peeled, cored, and coarsely chopped
1 medium onion, coarsely chopped
1/4 teaspoon rosemary
1/4 teaspoon marjoram
4 cups low-sodium chicken or vegetable broth
2 cups water
2 slices whole wheat bread
Salt and pepper to taste
Toasted pumpkin seeds, store bought or homemade
Directions
Directions:
Place squash, onions and apples in a microwave safe bowl with a small amount of water and cover with plastic wrap. Poke holes to ventilate. Microwave on high for 8 minutes. Remove from microwave and stir, then microwave for another 8 minutes.
Combine contents from microwave bowl with all ingredients in a heavy saucepan. Bring to a boil.
Puree the soup using an immersion blender or conventional blender until smooth. When using a conventional blender, blend in several batches, never filling the blender more than a quarter full each time. Return the soup to the saucepan and bring to a boil, then reduce heat. Serve hot with a sprinkle of pumpkin seeds on top.
Number of Servings: 6
Recipe submitted by SparkPeople user DUFFY16.
Place squash, onions and apples in a microwave safe bowl with a small amount of water and cover with plastic wrap. Poke holes to ventilate. Microwave on high for 8 minutes. Remove from microwave and stir, then microwave for another 8 minutes.
Combine contents from microwave bowl with all ingredients in a heavy saucepan. Bring to a boil.
Puree the soup using an immersion blender or conventional blender until smooth. When using a conventional blender, blend in several batches, never filling the blender more than a quarter full each time. Return the soup to the saucepan and bring to a boil, then reduce heat. Serve hot with a sprinkle of pumpkin seeds on top.
Number of Servings: 6
Recipe submitted by SparkPeople user DUFFY16.