Appetizers / Soups / Salads

Sophy's Butternut Squash Soup takes several minutes to prepare.

Sophy's Butternut Squash Soup takes several minutes to cook.

Sophy's Butternut Squash Soup makes 7 servings.

The ingredients for Sophy's Butternut Squash Soup are:

1 butternut squash (about 2 lbs)
1/2 sweet onion
2 tsp olive oil
1 carrot, unpeeled, scrubbed and diced
1 medium red potato, unpeeled, scrubbed and diced
4 cups soup broth (i like chicken)
1/2 med apple, peeled, cored, seeded and diced
2 Tbls unsalted butter
1 tsp salt
1/2 tsp pepper
large pinch parsley
1/4 tsp nutmeg

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

cut & seed the squash. Cook 'till soft and peel, I prefer a pressure cooker, it takes 10 minutes when up to pressure. Set asideIn a small pot, sautee onion with olive oil until soft. Remove to a small bowl. Add 1 cup water, carrot & potato and cook until soft. Set aside.In a large soup pot, heat 4 cups broth, add prepared squash, cooked onion, apple and butter. Cook about 5 minutes or until apple is soft. Add carrot and potatoes with cooking water, salt, pepper, parsley & nutmeg.Using an immersion or heat capable blender, puree until smooth. Add more water if too thick, 1/2 cup at a time.Adjust seasoning if necessary and enjoy.OPT: substitute acorn squash or sweet pie pumpkin with cloves &/or allspiceMakes 7-8 8oz servingsNumber of Servings: 7.5Recipe submitted by SparkPeople user EMS-WIFE.

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

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 70.4

• Total Fat: 1.5 g
• Cholesterol: 0.0 mg
• Sodium: 556.5 mg
• Total Carbs: 13.5 g
• Dietary Fiber: 2.0 g
• Protein: 1.1 g