Appetizers / Soups / Salads

Butternut Squash Soup with less is for Lunch.

Butternut Squash Soup with less takes 60 minutes to prepare.

Butternut Squash Soup with less takes 10 minutes to cook.

Butternut Squash Soup with less makes 15 servings.

The ingredients for Butternut Squash Soup with less are:

1 medium butternut squash, cleaned and peeled
1 large white onion, chopped
5 medium carrots, peeled and sliced
2 stalks celery, julienne sliced
3 cups diced fresh kale
2 Tbsp. butter to saut? vegetables
32 ounces Swanson Chicken broth, low sodium
2 cans Hokan Coconut Milk, lite

Here is how you make Butternut Squash Soup with less:

Spray 9X9" glass baking dish with EVO. Clean, peel and lay slices of butternut squash in baking dish. Roast at 350 degrees for 35-50 minutes or until squash is fork tender. Meanwhile, clean, peel and slice or chop onions, carrots, celery and saut? in 2 Tbsp. butter until tender-crisp for about 4-5 minutes. Add saut?ed vegetables, roasted butternut squash, chopped kale, 2 cups chicken broth and 1 can Hokan Coconut Milk to food processor with vegetables. Be sure not to fill above max line to avoid leakage. Pulse until well blended. Serve cold or warm. Serving Size: Makes 15 1 cup servings.Number of Servings: 15Recipe submitted by SparkPeople user PRICHETTO.

The nutritional information for Butternut Squash Soup with less is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 88.8

• Total Fat: 4.5 g
• Cholesterol: 4.1 mg
• Sodium: 208.8 mg
• Total Carbs: 11.6 g
• Dietary Fiber: 3.5 g
• Protein: 2.0 g

The dietary needs meet for Butternut Squash Soup with less is Vegetarian