Appetizers / Soups / Salads

ButNut Squash Soup takes 25 minutes to prepare.

ButNut Squash Soup takes 40 minutes to cook.

ButNut Squash Soup makes 8 servings.

The ingredients for ButNut Squash Soup are:

1 butnut sq, cut into lg. cubes
1-1.5 c silk soy cream
1 lg. yellow onion, diced
2 stalks celery, coursely chopped
2 med. peeled carrots, coursely chopped
1/4 c coconut oil
2 t fresh thyme
2 t fresh rosemary
2 t fresh sage
1 bay leaf
~ 4 c low-salt veg or chicken broth/stock
s&p
1/4 t cayenne

Here is how you make ButNut Squash Soup:

Saute carrot, celery, and onion in coconut oil w/ a little salt til transparent. Add butternut squash, herbs, cayenne, pepper and broth. Cook approx. 20 min, til squash is soft. Puree w/ submersible mixer til velvety and add soy cream until desired consistancy. If you feel you're adding too much cream add more broth. Add the butter for the finishing silkiness. Salt & Pepper to taste. Serve or save for later!Serving Size: approx. 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user MARIKAPC.

The nutritional information for ButNut Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 324.2

• Total Fat: 18.6 g
• Cholesterol: 6.8 mg
• Sodium: 220.1 mg
• Total Carbs: 35.4 g
• Dietary Fiber: 7.2 g
• Protein: 3.2 g

The dietary needs meet for ButNut Squash Soup is Lactose Free