Butternut squash soup

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 250.3
  • Total Fat: 10.0 g
  • Cholesterol: 10.0 mg
  • Sodium: 1,021.5 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 9.4 g
  • Protein: 6.7 g

View full nutritional breakdown of Butternut squash soup calories by ingredient
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Number of Servings: 2


    20 oz. cubed butternut squash
    2 tbsp olive oil
    1 carton fat free low sodium chicken broth
    1 medium onion, chopped
    3-4 cloves garlic, minced
    1 bay leaf
    1/4 cup light sour cream
    pinch of thyme
    pumpkin pie spice to taste
    1 splenda
    salt and pepper to taste


Heat olive oil in soup pot. Add onion and garlic and saute until soft. Add squash and saute for a few minutes. Add carton of chicken broth, seasonings, and bay leaf. Cover and cook until squash is tender, about 30 minutes. Puree it in batches in a blender, or use an immersion blender and puree it right in the pot. Add the sour cream last and mix until combined.

Number of Servings: 2

Recipe submitted by SparkPeople user THISTIME4LIFE.

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