Appetizers / Soups / Salads

Rachel's Butternut Squash Soup (Dairy free) takes 45 minutes to prepare.

Rachel's Butternut Squash Soup (Dairy free) takes 60 minutes to cook.

Rachel's Butternut Squash Soup (Dairy free) makes 6 servings.

The ingredients for Rachel's Butternut Squash Soup (Dairy free) are:

8 stalk, medium (7-1/2" - 8" long) Celery, raw
6 cup, cubes Butternut Squash
1 tbsp Extra Virgin Olive Oil
5.50 cup College Inn Chicken Broth - 99% Fat Free
4 cloves Garlic
0.50 medium yellow Onion
1 cup Libby's 100% pure canned pumpkin
0.50 medium orange Bell Pepper
2.5 servings Carrots - Bolthouse Farms Baby-cut Carrots 3oz
3 cups cold water
nutmeg, cinnamon, black pepper (to taste)
1 tbsp apple vinegar

Here is how you make Rachel's Butternut Squash Soup (Dairy free):

Bake squash on parchment paper lined cookie sheets @ 350 degrees F for 45 minutes (or until soft). Saute vegetables (large chunks) in olive oil in stock pot on medium low for 5-7 minutes. Add squash and saute 5 minutes. Add liquid, cover, bring to boil and then simmer covered until veggies are soft (approx. 20 minutes). Stir in pumpkin. Blend in batches until smooth. Return to stock pot, stir in spices and simmer uncovered on low for 10 minutes, stirring constantly. Stir in apple vinegar and simmer two more minutes.Serving Size:?2 cups

The nutritional information for Rachel's Butternut Squash Soup (Dairy free) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 160.3

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 940.6 mg
• Total Carbs: 30.9 g
• Dietary Fiber: 9.6 g
• Protein: 4.4 g