Appetizers / Soups / Salads

Butternut Squash soup with sage and nutmeg is for Soup.

Butternut Squash soup with sage and nutmeg takes 15 minutes to prepare.

Butternut Squash soup with sage and nutmeg takes 30 minutes to cook.

Butternut Squash soup with sage and nutmeg makes 8 servings.

The ingredients for Butternut Squash soup with sage and nutmeg are:

1 large butternut squash,peeled,seeded and cubed
2 tbs extra virgin olive oil
1 onion,chopped
2 leeks,bulb parts and light green part of stems,chopped
1 slice Canadian Bacon,chopped
4 c chicken broth
2 c water
1 1/2 fresh sage chopped
1/2 tsp grated nutmeg
pinch salt and pepper

Here is how you make Butternut Squash soup with sage and nutmeg:

makes 8 ,1 cup servingssimmer sqash in water till tender, about 15 minutes. While this cooks prepare the following.In a dutch oven, heat the oil over medium heat, add onion,bacon and leeks and saute till golden, about 5 minutes. Then add the squash along with it's liquid into the dutch oven. Add the rest of the ingredients and bring to a boil. Reduce heat to a simmer and cook for about 15 minutes or until the squash is very tender. Shut off heat. Puree with stick blender or puree in batches in a food processor till nice and creamy.serve nice and hot. Number of Servings: 8Recipe submitted by SparkPeople user KATKRAZY1.

The nutritional information for Butternut Squash soup with sage and nutmeg is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 107.0

• Total Fat: 2.4 g
• Cholesterol: 1.7 mg
• Sodium: 738.3 mg
• Total Carbs: 21.4 g
• Dietary Fiber: 0.9 g
• Protein: 3.0 g

The dietary needs meet for Butternut Squash soup with sage and nutmeg is Low Fat