Squash Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 78.7
- Total Fat: 1.4 g
- Cholesterol: 0.2 mg
- Sodium: 359.1 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 4.1 g
- Protein: 2.0 g
View full nutritional breakdown of Squash Soup calories by ingredient
Introduction
The original recipe called for Half & Half instead of the milk and 4 Tbsp butter instead of the olive oil. Also, the original called for ground ginger but I prefer the taste of the fresh. The original recipe called for Half & Half instead of the milk and 4 Tbsp butter instead of the olive oil. Also, the original called for ground ginger but I prefer the taste of the fresh.Number of Servings: 8
Ingredients
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Ingredients
2 tsp olive oil
1 medium onion(s), chopped
1 tsp ground thyme, (or equivalent of fresh)
4 1/2 cup(s) fat-free chicken broth
1 tsp apple cider vinegar
1 Tbsp ginger root, grated
1/8 tsp ground nutmeg
1/4 tsp table salt
1/8 tsp black pepper
1/4 cup(s) fat-free skim milk
2 tsp honey
5 cup(s) butternut squash, (roasted in oven), cubed
Directions
Roast squash in oven til tender. Saute onion in oil in dutch oven until translucent but not browned. Add thyme, broth, vinegar, seasonings, and squash; bring to boil and then simmer about 20 minutes. Add milk and honey and heat through just before serving.
I took about 3/4 of mine out of the pot and put it in my food processor to smooth most of it out.
It's smooth and creamy and I tell ya, when I taste it, it makes me want to close my eyes and think "This is what Thanksgiving tastes like!"
Number of Servings: 8
Recipe submitted by SparkPeople user KAREN.1964.
I took about 3/4 of mine out of the pot and put it in my food processor to smooth most of it out.
It's smooth and creamy and I tell ya, when I taste it, it makes me want to close my eyes and think "This is what Thanksgiving tastes like!"
Number of Servings: 8
Recipe submitted by SparkPeople user KAREN.1964.