Appetizers / Soups / Salads

Butternut Bevy Soup takes 20 minutes to prepare.

Butternut Bevy Soup takes 45 minutes to cook.

Butternut Bevy Soup makes 6 servings.

The ingredients for Butternut Bevy Soup are:

6 c peeled and cubed butternut squash (approx. 1 large squash)
5 c vegetable or chicken broth
2 T olive oil (sunflower or sesame work fine too)
2 c chopped onions
1 t dried thyme
4 T margarine
1/3 c white flour
3/4 c fat free half and half
1/2 t ground ginger
1 T soy sauce (I use low sodium)
black pepper to taste
Sliced or chopped roasted almods to garnish

Here is how you make Butternut Bevy Soup:

This makes approximately 6 servings - 1.5 c serving sizeCombine squash and stock in a soup pot, bring to boil, then lower heat, cover and cook until tender, approx. 25 min.Meanwhile, heat oil in frying pan and saute the onions and thyme until tender and lightly browned. Add to the squash mixture.Puree the squash and onions in a blender until almost smooth, leaving a few chunks. Or if you have an immersion blender, blend right in the soup pot - works GREAT!In the frying pan again, melt the butter over low heat, add flour, stir 1 - 2 min. until well mixed and slightly browned. Add half and half and stir until well blended. Add to the soup and return to a simmer. Add ginger, soy sauce and ground pepper to taste. Simmer 15 minutes uncovered and serve. Garnish with almonds (almonds not included in nutritional count).Number of Servings: 6Recipe submitted by SparkPeople user AWOLF24.

The nutritional information for Butternut Bevy Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 237.7

• Total Fat: 8.6 g
• Cholesterol: 1.5 mg
• Sodium: 486.1 mg
• Total Carbs: 38.7 g
• Dietary Fiber: 7.3 g
• Protein: 4.1 g

The dietary needs meet for Butternut Bevy Soup is Vegetarian