Vegetarian

Butternut Squash Soup - MK is for Soup.

Butternut Squash Soup - MK takes 10 minutes to prepare.

Butternut Squash Soup - MK takes 90 minutes to cook.

Butternut Squash Soup - MK makes 8 servings.

The ingredients for Butternut Squash Soup - MK are:

1 2lb squash
2 tbls evoo
1 large onion
1 celery rib
1 carrot
6 cups broth
Rosemary

Here is how you make Butternut Squash Soup - MK:

Cut squash in half, remove seeds, spray with non fat cooking spray, and cook cut face down on a foil lined pan for 40 minutes. Once the squash is removed from the oven - place evoo, onion, carrot, and celery (all chopped), in a pan over medium heat. Cook for 10 - 15 minutes until onions are slightly golden brown. Chunk the squash and add to pan. Add in 6 cups of your broth of choice - vegetable or chicken works fine. Beef would add a new flavor so go for it! Add in rosemary. Bring to a boil, reduce heat to low, cover, and simmer for 40 minutes. Serve as is or use an immersion blended (that is was I did) to get the soup to a creamy perfection!Enjoy warm or cold!Serving Size: Makes about 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user MEGANKELLLY.

The nutritional information for Butternut Squash Soup - MK is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 102.5

• Total Fat: 4.5 g
• Cholesterol: 0.0 mg
• Sodium: 1,127.8 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 3.9 g
• Protein: 2.3 g

The dietary needs meet for Butternut Squash Soup - MK is Vegan