Vegetarian

Cream of Butternut Soup takes 35 minutes to prepare.

Cream of Butternut Soup takes 30 minutes to cook.

Cream of Butternut Soup makes 8 servings.

The ingredients for Cream of Butternut Soup are:

1 cup chopped onion
2 celery ribs chopped
2 TBSP butter
2 cans (14.5 ounces each) reduced sodium chicken broth
1 tsp sugar
1 Bay leaf
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp turmeric
1/4 tsp cinnamon
1 butternut squash (2.5 pound), peeled and cubed
3 medium potatoes, peeled and cubed
1.5 cup original almond milk
2 TBSP sherry or additional reduced sodium chicken broth.

Here is how you make Cream of Butternut Soup:

In a large saucepan saute onion, and celery in butter until tender. Stir in the broth, bay leaf, salt, ginger, turmeric, and cinnamon. Add squash and potatoes. Bring to a boil, reduce heat, cover and simmer for 15-20 minutes or until vegetables are tender. Remove from heat, cool slightly, discard bay leaf and add to blender or food processor in batches. Puree until smooth. Return to pan, and stir in milk and sherry. Heat through (do not boil)Serving Size: makes 8 1.25 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user RED_DEVIL_APRIL.

The nutritional information for Cream of Butternut Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 172.9

• Total Fat: 3.6 g
• Cholesterol: 7.8 mg
• Sodium: 327.0 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 6.2 g
• Protein: 4.6 g