Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 146.9
  • Total Fat: 4.9 g
  • Cholesterol: 13.4 mg
  • Sodium: 381.8 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 6.9 g
  • Protein: 4.4 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient


Introduction

This is from the Cooking Light magazine. This is from the Cooking Light magazine.
Number of Servings: 4

Ingredients

    1 Tbsp Butter
    3.5 C cubed and peeled butternut squash
    3/4 C chopped carrot
    1.2 C chopped onion
    2.5 C fat free low sodium chicken broth
    1/4 C half n half

Directions

Melt butter in a large saucepan over medium high heat. Add squash, carrot and onion and saute for 12 minutes. Add chicken broth and bring to a boil. Cover, reduce heat and simmer for 30 minutes. Remove from heat and stir in half and half. Place mixture in a blender. Remove center piece of blender lid to allow steam to escape. Place a clen towel over opening in blender lid. Blend until smooth. Add salt and pepper to taste.

Number of Servings: 4

Recipe submitted by SparkPeople user JSCHICK.