A LSSR: Celery Spiked Butternut Squash Soup

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A LSSR: Celery Spiked Butternut Squash Soup

4 of 5 (1)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 93.6

Total Fat: 1.7 g
Cholesterol: 5.4 mg
Sodium: 769.3 mg
Total Carbs: 19.7 g
Dietary Fiber: 4.3 g
Protein: 2.1 g

View full nutritional breakdown of A LSSR: Celery Spiked Butternut Squash Soup calories by ingredient

Introduction

Under 100 calories per serving, this is one of my favorite fall & winter soups. It is no fuss simple, healthy with bold enough taste to have with whole grain crusty breads. The best part is all the ingredients store well for a long time ... so keep them in the pantry and you'll have a nice starter or light meal on hand for a 'to bad to go out to the store' day! Under 100 calories per serving, this is one of my favorite fall & winter soups. It is no fuss simple, healthy with bold enough taste to have with whole grain crusty breads. The best part is all the ingredients store well for a long time ... so keep them in the pantry and you'll have a nice starter or light meal on hand for a 'to bad to go out to the store' day!

Minutes to Prepare: 10

Minutes to Cook: 10

Number of Servings: 6

Ingredients

3 1/2 Cups Chicken broth, 99% fat free=(the box size)

400 grams butternut squash after peeled (about 1 medium)

2 Cups rough chopped sweet onion

2 Cups rough chopped sweet apple

1/2 tsp table salt (or to your taste)

1 Tbsp butter

1/4 tsp black pepper (or to your tasts)

1 Tbsp pumpkin pie spice

1 Tbsp celery seed (the seed ... not celery SALT)

1 tsp dried parsley to garnish (optional)

Directions

Preheat oven to 350. Wash core and peel the apple. Rough chop apple and onion. Place onion in hot oven (to sweeten up) while you peel and rough chop the squash. Add Chicken broth, squash, apple and onion to a soup pot. Simmer uncovered about 10 min or until soft. Blend with immersion blender until smooth. Stir in the butter then let it cool long enough to comfortably taste. Add seasonings except parsley a bit at a time until desired taste is achieved . Sprinkle with parsley if desired and reheat gently to serving temperature. Serve with crusty bread for a light meal. This also freezes well.

Makes 6 (one cup) servings

Number of Servings: 6

Recipe submitted by SparkPeople user LADY-SHERRY.