Appetizers / Soups / Salads

Carmelized Butternut Squash Soup is for Lunch.

Carmelized Butternut Squash Soup takes 15 minutes to prepare.

Carmelized Butternut Squash Soup takes 30 minutes to cook.

Carmelized Butternut Squash Soup makes 6 servings.

The ingredients for Carmelized Butternut Squash Soup are:

1 medium Butternut Squash ( 600 ? 700 gr ) peeled, deseeded & cut into 1inch cubes
3 med onions ?diced
1 medium sweet red pepper ?diced
1 large carrot ?shredded
2 ? 3 stalks of celery ? diced
3 stalks of Broccoli ( no flowerettes ) ?peeled & diced
1 litre of low sodium chicken or beef stock + 1 litre of water ( Reduces Sodium by 45% )
30 ml olive or veg oil ( split ? )
15ml Soy margarine
Salt & fresh ground pepper to taste.

Here is how you make Carmelized Butternut Squash Soup:

Yeild : 6 - 8oz servings.#1. Heat 3L saucepan on med ? high, pour in the oil, then add diced veg. Allow to sweat down, but do not caramelize.#2. Peel, split & deseed the Butternut Squash. Cut into 1 inch cubes & toss into a very Hot skillet with 1tsp@soy margarine & oil. Allow to caramelize, turning often. Remove immediately and addto sweated down veg base. Add the 1 Litre of water & the Low sodium soup stock. Simmer onmedium heat for 20 ?25 min?.Last 5 min of cooking, toss in shredded carrot & parsley ( 15ml min ).#3. Pour into blender or use immersion blender for a very nice creamy texture. Extra body can beprovided by adding at this point, 1cup of Soy Beverage.Number of Servings: 6Recipe submitted by SparkPeople user SMOKINGRILLCAFE.

The nutritional information for Carmelized Butternut Squash Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 196.5

• Total Fat: 10.6 g
• Cholesterol: 4.8 mg
• Sodium: 1,071.8 mg
• Total Carbs: 20.0 g
• Dietary Fiber: 5.2 g
• Protein: 8.0 g

The dietary needs meet for Carmelized Butternut Squash Soup is Low Fat