WW Butternut Squash Soup w/Sage
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 85.1
- Total Fat: 0.9 g
- Cholesterol: 6.0 mg
- Sodium: 989.4 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 4.7 g
- Protein: 3.2 g
View full nutritional breakdown of WW Butternut Squash Soup w/Sage calories by ingredient
Number of Servings: 6
Ingredients
-
Butternut Squash, 4 cup, cubes (remove)
Carrots, raw, 1 large (7-1/4" to 8-1/2" long) (remove)
Onions, raw, 1 small (remove)
Celery, raw, 1 stalk, medium (7-1/2" - 8" long) (remove)
Chicken Broth, 6 cup (8 fl oz) (remove)
Garlic, 2 clove (remove)
Milk, 1%, .5 cup (remove)
4 sage leaves
Directions
Peel the squash and remove the seeds. Cut into medium size cubes.*
In a large heavy pot, combine squash, carrots, celery, onion, garlic, sage and broth and bring to a boil. Cover and simmer on low heat for about 40 minutes, until squash is tender.
Discard the sage and using an immersion blender, puree the soup. Add milk and adjust the salt and pepper to taste and serve. Great topped with freshly grated parmesan cheese.
* The easiest way to peel butternut squash is to first cut the top and bottom off the squash. Then cut the squash length wise. Using a large spoon scrape out the seeds and strings. Cut the squash in large chunks and place in a pot of boiling water for 10 minutes. Drain and let the squash cool. The skin will come off easily with a pairing knife.
Number of Servings: 6
Recipe submitted by SparkPeople user EGARGIE.
In a large heavy pot, combine squash, carrots, celery, onion, garlic, sage and broth and bring to a boil. Cover and simmer on low heat for about 40 minutes, until squash is tender.
Discard the sage and using an immersion blender, puree the soup. Add milk and adjust the salt and pepper to taste and serve. Great topped with freshly grated parmesan cheese.
* The easiest way to peel butternut squash is to first cut the top and bottom off the squash. Then cut the squash length wise. Using a large spoon scrape out the seeds and strings. Cut the squash in large chunks and place in a pot of boiling water for 10 minutes. Drain and let the squash cool. The skin will come off easily with a pairing knife.
Number of Servings: 6
Recipe submitted by SparkPeople user EGARGIE.