BFL Butternut Squash SoupSubmitted by babydollsea_
Makes 4 servings
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Body For Life Expo Recipes
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Ingredients
| 2 |
lbs. butternut squash (1 medium) |
| 1 |
medium onion - chopped (1cup) |
| 1 |
tablespoon ginger, fresh - grated |
| 3 |
cups chicken stock |
| 1 |
cups water, as needed |
| 1 |
tablespoon sage, fresh |
Directions
- Pre-heat oven to 400 degrees. Cut butternut squash in half lengthwise and scoop out seeds. Season with salt and pepper and fresh thyme. Spray roasting pan with oil and arrange seasoned squash cut side down and roast. Bake for 40 - 45 minutes or until tender.
- Meanwhile heat two cups of stock.
- Sauté the onion and ginger over moderate heat for about five minutes or until onion is tender. Add onion and ginger to the warming stock and simmer.
- When squash is cooked, scrape pulp from the skin and add to the broth. Transfer to a food processor or blender and puree in batches with chopped sage until smooth. Add more stock to achieve desired consistency. Season with salt and pepper to taste.
Categories
Soup
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Serving Size 498.5g |
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Amount Per Serving |
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Total Carbohydrates 30.9g 10%
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| Vitamin A 483% |
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Vitamin C 83% |
| Calcium 14% |
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Iron 10% |
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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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