Appetizers / Soups / Salads

Butternut and Acorn Squash Soup is for Soup.

Butternut and Acorn Squash Soup takes 20 minutes to prepare.

Butternut and Acorn Squash Soup takes 60 minutes to cook.

Butternut and Acorn Squash Soup makes 8 servings.

The ingredients for Butternut and Acorn Squash Soup are:

1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
2 Tablespoons olive oil
1/4 cup chopped sweet onion
2 C. Chicken Broth
2 C. Water
2 Tablespoons Splenda Brown Sugar Mix
1 1/2 cups Non-fat yogurt
1/2 teaspoon black or white pepper
ground cinnamon, to taste
fresh parsley to garnish

Here is how you make Butternut and Acorn Squash Soup:

8 servingsPreheat oven to 350 F. Place squash halves cut side down and bake for 45 minutes. Remove from heat, cool slightly, scoop pulp from skins and discard skins.Saute onion in skillet with olive oil until tender.In blender or food processor, blend squash pulp, onion, broth, splenda, yogurt, pepper and cinnamon until smooth. May be done in small batches.Transfer soup to pot and heat over medium heat, stirring occasionally, until heated thoroughly. Garnish with parsley and serve warm.Number of Servings: 8Recipe submitted by SparkPeople user CHAMPGIRL1.

The nutritional information for Butternut and Acorn Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 102.5

• Total Fat: 3.7 g
• Cholesterol: 2.2 mg
• Sodium: 279.5 mg
• Total Carbs: 14.4 g
• Dietary Fiber: 1.9 g
• Protein: 3.5 g

The dietary needs meet for Butternut and Acorn Squash Soup is Gluten Free