Appetizers / Soups / Salads

Kristina's Butternut Squash Soup is for Dinner.

Kristina's Butternut Squash Soup takes 10 minutes to prepare.

Kristina's Butternut Squash Soup takes 20 minutes to cook.

Kristina's Butternut Squash Soup makes 12 servings.

The ingredients for Kristina's Butternut Squash Soup are:

Butter, salted, 1 tbsp
Olive Oil, 1 tbsp
Onions, raw, 1 cup, chopped
Butternut Squash, 8 cup, cubes
*Campbell's low sodium chicken broth, 4 1/2 cups
Apples, fresh, 1 medium, peeled, cored, diced
Salt, 2 tsp
Pepper, black, 1 tbsp
Nutmeg, ground, 1/2 tsp

Here is how you make Kristina's Butternut Squash Soup:

Special note: I actually use pre-cooked, pureed frozen squash instead of fresh cubes. It can be found in the freezer section at Stop & Shop and Giant. It's the storebrand. It makes this soup even easier and faster to make with no added calories or fat You'll need 3 boxes for this recipe.In a large pot, melt butter and oil together.Saute onions and apple in butter until softMix in the butternut squashMix in the chicken brothBring to a boil and reduce slightlyBlend in a blender or food processor until smooth.Season with nutmeg, salt, and pepperNumber of Servings: 12Recipe submitted by SparkPeople user KRISTINA1128.

The nutritional information for Kristina's Butternut Squash Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 91.4

• Total Fat: 2.4 g
• Cholesterol: 2.5 mg
• Sodium: 617.1 mg
• Total Carbs: 17.8 g
• Dietary Fiber: 4.7 g
• Protein: 2.3 g