Butternut Squash Soup

Butternut Squash Soup Recipe

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ravishing rubbies


With more than 10,000 mcg of beta-carotene and two-thirds of a day's worth of vitamin c, this soup will get you to glowing.


★★★★★ 1 vote

4 (1/2)cup serving for each
45 Min


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1 Tbsp
olive oil
2 large
leeks,green and white parts chopped
1/8 tsp
ground cinnamon
1/8 tsp
freshly grated nutmeg
1 1/2 lb
butternut squash,peeled and cubed (about 4cups)
2 large
3 c
fat-free,reduced-sodium chicken or vegetable broth

How to Make Butternut Squash Soup


  • 1Coat large soup or broth pot with cooking spray.Add oil and heat over medium-high heat.Add oil and heat over medium-high heat.Add leeks and saute until translucent and soft,6 to 7 minutes.Add cinnamon and nutmeg and cook 1 minute longer or until fragrant.Add squash,carrots,and broth and bring to a boil.
  • 2Reduce to a simmer and cook 20 to 25 minutes longer,until vegetables are tender.Puree soup in a food processor or blender.Season with salt and freshly ground black pepper to taste.
  • 3193 calories calories 0.5 grams saturated fat 459mg.sodium and best of all,no cholestrol.

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About Butternut Squash Soup

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #squash, #butternut

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