Butternut Squash SoupSubmitted by lamoi
Makes 8 servings
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not good using pumpkin instead
no rice syrup if using vanilla rice dream - could not get recipe to accept rice dream vanilla
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Ingredients
| 2 |
T olive oil |
| 1 |
onion |
| 1 |
T chopped fresh ginger |
| 3 |
cloves garlic |
| 1 |
c rice milk |
| 3 |
c vegetable broth |
| 32 |
oz. Squash - Butternut, Raw |
| 1 |
cup water |
Directions
- Steam squash for 60 mins. Saute onion in oil (do not burn onions) till not white any more on med/low heat.
- Add garlic & ginger. Saute 5 minutes.
- Add water & vanilla rice milk, broth & squash. Bring to boil. Reduce heat, cover and simmer 30 minutes or till squash is mushy. Puree in blender.
- no rice syrup if using vanilla rice dream - could not get recipe to accept rice dream vanilla
Categories
First Course
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Serving Size 282.6g |
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Amount Per Serving |
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| Vitamin A 5% |
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Vitamin C 35% |
| Calcium 3% |
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Iron 4% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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