Vegetarian

Balsamic Butternut Squash Soup is for Soup.

Balsamic Butternut Squash Soup takes 10 minutes to prepare.

Balsamic Butternut Squash Soup takes 20 minutes to cook.

Balsamic Butternut Squash Soup makes 6 servings.

The ingredients for Balsamic Butternut Squash Soup are:

-1 medium butternut squash (can use any other yellow/orange winter squash here, like pumpkin or acorn), peeled, seeded, and cubed
-1 medium apple, cored and chopped
-1 lrg onion, chopped
-4 cloves garlic
-1/3 cup rolled oats
-1/2 tsp red pepper flakes
-2 tsp low-sodium veggie bouillon powder (I used Vegebase brand)
-1/2-1/2 tsp ground sage
-2-3 cups frozen greens (I used turnip but you can use spinach, collards, whatever)
-4 tbsp balsamic vinegar

Here is how you make Balsamic Butternut Squash Soup:

1.Add all ingredients except greens and balsamic to your pressure cooker. Add enough water to just be seen through the ingredients (about 4 cups) Fasten lid and bring up to pressure. Let cook under pressure for 10 minutes then use a quick release method to bring pressure down.*2. Once its ready, remove lid and either transfer ingredients in batches to a blender and blend until smooth, or blend in the pot with a hand blender. 3. Return to the stove and add the greens. Over low-med heat, heat through until the greens have thawed and are cooked through. 4.Remove from heat and stir in the balsamic. 5. Garnish with additional balsamic and/or minced onion. Serves 4-6.* Alternatively, if you don't have a pressure cooker, bring the contents to a boil then cover and reduce heat to a simmer. Cook until the squash is soft then proceed with the recipe.Number of Servings: 6Recipe submitted by SparkPeople user RW1647.

The nutritional information for Balsamic Butternut Squash Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 143.9

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 513.8 mg
• Total Carbs: 32.5 g
• Dietary Fiber: 3.9 g
• Protein: 5.1 g

The dietary needs meet for Balsamic Butternut Squash Soup is Vegan