Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 154.3
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 140.8 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 7.4 g
  • Protein: 8.0 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient
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Number of Servings: 9


    * Butternut Squash, peeled and cubed
    * Water, tap, 5 cup (8 fl oz)
    * Orange Juice, 4 tbl spoons
    * Cinnamon, ground, .25 tsp
    * Salt, .5 tsp
    * *Coriander seed, .5 tsp
    * Cider Vinegar, 1 tsp
    * Beans, white, 2 15 oz cans


You can use chicken broth if you aren't vegetarian.

peel and cut up the squash. Combine squash water and spice. bring to a boil. reduce to simmer, cooking about 15 minutes or until squash is tender.

Rinse beans. Add beans, OJ, vinegar, stir. Then put in blender or food processor to puree.

Original recipe had onion, olive oil and cumin, but I used what I had. I also think more cinnamon and OJ or sugar and this could be a really sweet soup.

Number of Servings: 9

Recipe submitted by SparkPeople user LCFLYTHE.

TAGS:  Vegetarian Meals |

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