Appetizers / Soups / Salads

Butternut Squash Soup w/Cumin is for Dinner.

Butternut Squash Soup w/Cumin takes 15 minutes to prepare.

Butternut Squash Soup w/Cumin takes 60 minutes to cook.

Butternut Squash Soup w/Cumin makes 6 servings.

The ingredients for Butternut Squash Soup w/Cumin are:

3 pounds butternut squash peeled & cut in 2 inch cubes
3 medium onions peeled and sliced
3 T olive oil
3 C chicken or vegetable broth
2 t salt
freshly ground black pepper
3 sprigs fresh thyme
1 t ground cumin (I used about 1 T)

Here is how you make Butternut Squash Soup w/Cumin:

Add oil to thick bottomed 6 quart pot, heat over medium heat and add onions. Cover and braise for 15 minutes stirring occassionally to prevent onions from burning. Add squash, sprinkle with salt, pepper, cumin and thyme. Cover and braise 15 minutes, careful not to burn vegetables. Add broth and bring to a boil. Boil 30 minutes or until squash is tender. Puree in food processor or blender. Reheat the soup; taste for salt and add more cumin to taste. Serve boiling hot with croutons or crusty bread. (Croutons/bread not included in nutrition.)* This soup is very thick, which I really like, but if you prefer a thinner soup you can add more broth.Number of Servings: 6Recipe submitted by SparkPeople user HAPPY92003.

The nutritional information for Butternut Squash Soup w/Cumin is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 158.9

• Total Fat: 7.3 g
• Cholesterol: 0.0 mg
• Sodium: 294.9 mg
• Total Carbs: 25.1 g
• Dietary Fiber: 6.5 g
• Protein: 2.8 g

The dietary needs meet for Butternut Squash Soup w/Cumin is Vegetarian