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Pureed Butternut Squash Soup
Source: dLife

A creamy, smooth soup made of butternut squash and an abundance of flavor.

Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 131.1
Total Carbs 29.4 g
Dietary Fiber 3.8 g
Sugars 10.4 g
Total Fat 0.4 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 571.2 mg
Protein 3.6 g
Sodium 447.9 mg
Dietary Exchanges
, 3 Vegetables , 1/2 Fruits , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Combine the onions, celery, garlic, and apple juice in a large soup pot. Cover and simmer for about 10 minutes, until the vegetables soften.
  2. Add the squash, potato, water or stock, bay leaf, thyme, salt, and nutmeg. Bring to a boil, lower the heat, and simmer until the vegetables are very soft, about 20 to 25 minutes.
  3. While the soup simmers, saute the mushrooms in an uncovered skillet with the sherry, soy sauce, and marjoram until the mushrooms are tender and most of the liquid has evaporated, about 5 minutes. Set aside.
  4. When the squash and potatoes are very soft, remove the soup pot from the heat and, working in batches, puree the soup with the evaporated skimmed milk in a blender or food processor. Reheat gently. Add salt and pepper. Serve topped with the sauteed mushrooms.

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