Appetizers / Soups / Salads

Butternut Squash Soup with Toasted Walnuts is for Soup.

Butternut Squash Soup with Toasted Walnuts takes 15 minutes to prepare.

Butternut Squash Soup with Toasted Walnuts takes 50 minutes to cook.

Butternut Squash Soup with Toasted Walnuts makes 4 servings.

The ingredients for Butternut Squash Soup with Toasted Walnuts are:

4 cups (1-inch) cubed peeled butternut squash (about 1 pound)
1 1/2 teaspoons olive oil
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
Cooking spray
2 cups warm 2% reduced-fat milk
1 cup fat-free, low-sodium chicken broth
1 ounce chopped walnuts, toasted

Here is how you make Butternut Squash Soup with Toasted Walnuts:

Preheat oven to 400 degrees.Combine squash, oil, half of salt and half of pepper on a foil-lined baking sheet coated with cooking spray. Bake at 400 degrees for 45 minutes or until tender.Place squash, milk, and broth in a blender or food processor; process until smooth.Pour mixture into a saucepan and cook over medium heat 5 minutes or until thoroughly heated (do not bring to a boil).Stir in remaining salt and pepper. Ladle 1 cup soup into each of 4 bowls; sprinkle each serving with 3/4 teaspoon nuts.Makes 4 one cup servings. *Adapted from Cooking Light recipe.Number of Servings: 4Recipe submitted by SparkPeople user SLBBW66.

The nutritional information for Butternut Squash Soup with Toasted Walnuts is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 207.9

• Total Fat: 8.9 g
• Cholesterol: 9.8 mg
• Sodium: 996.7 mg
• Total Carbs: 28.6 g
• Dietary Fiber: 0.5 g
• Protein: 7.6 g

The dietary needs meet for Butternut Squash Soup with Toasted Walnuts is Vegetarian