Thanksgiving

butternut soup is for Soup.

butternut soup takes several minutes to prepare.

butternut soup takes several minutes to cook.

butternut soup makes 6 servings.

The ingredients for butternut soup are:

vIngredients:
3 c. cubed butternut squash
3 tart green apples, peeled, cored, and coarsely chopped
1 medium onion, coarsely chopped
1/4 teaspoon rosemary
1/4 teaspoon marjoram
4 cups low-sodium chicken or vegetable broth
2 cups water
2 slices whole wheat bread
Salt and pepper to taste
Toasted pumpkin seeds, store bought or homemade

Here is how you make butternut soup:

Directions: Place squash, onions and apples in a microwave safe bowl with a small amount of water and cover with plastic wrap. Poke holes to ventilate. Microwave on high for 8 minutes. Remove from microwave and stir, then microwave for another 8 minutes. Combine contents from microwave bowl with all ingredients in a heavy saucepan. Bring to a boil. Puree the soup using an immersion blender or conventional blender until smooth. When using a conventional blender, blend in several batches, never filling the blender more than a quarter full each time. Return the soup to the saucepan and bring to a boil, then reduce heat. Serve hot with a sprinkle of pumpkin seeds on top. Number of Servings: 6Recipe submitted by SparkPeople user DUFFY16.

The nutritional information for butternut soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 166.9

• Total Fat: 2.2 g
• Cholesterol: 0.0 mg
• Sodium: 713.5 mg
• Total Carbs: 36.3 g
• Dietary Fiber: 6.4 g
• Protein: 3.6 g

The dietary needs meet for butternut soup is Vegetarian