Appetizers / Soups / Salads

Renee's Butternut Squash Soup is for Soup.

Renee's Butternut Squash Soup takes 5 minutes to prepare.

Renee's Butternut Squash Soup takes 45 minutes to cook.

Renee's Butternut Squash Soup makes 8 servings.

The ingredients for Renee's Butternut Squash Soup are:

2 tbsp olive oil
1 halfed butternut squash
1/2 large white onion
2 cloves garlic
pinch sea salt and fresh ground blk pepper
pinch allspice
3 cups vegetarian stock
2 tbsp half and half

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

1/2 the squash, remove seeds, drizzle with olive oil, sprinkle with sea salt and black pepper and bake in a 350 degree oven for 1/2 hr, skin side up on an ungreased baking sheet.Mince onion and garlic and saute.Add baked, cubed squash to saute pan and add the allspice. The baked skin is easily peeled off and the squash simply cubed on the baking sheet and added to the saute pan.Cook for 5 minutes, mixingAdd vege stock and bring to a low boil.Stir in the half and half and then transfer to a blender or blend with hand mixer in the saute pan.Transfer blended soup back to the saute pan and stir.Yummy!I serve this soup in topped and seeded small pumpkin shells for a festive appetizer. Makes 8 appetizer servings or 4/6 lunch time, big bowl soup servingsNumber of Servings: 8Recipe submitted by SparkPeople user RENEEVATION.

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

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 90.1

• Total Fat: 3.9 g
• Cholesterol: 1.4 mg
• Sodium: 359.3 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 3.4 g
• Protein: 1.3 g

The dietary needs meet for Renee's Butternut Squash Soup is Vegetarian