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Butternut Squash Soup

Date added: January 30, 2008

A winter favorite!

Simple, sweet and satisfying!

  • Servings: 4 change
  • Calories per serving: 327
  • Prep time: 15
  • Cook time: 30

Ingredients

  • 1 onion finely chopped
  • 1 tbsp olive oil
  • 1 garlic clove minced
  • 1 butternut squash peeled & cubed
  • 1 acorn squash peeled & cubed
  • 14 ounce coconut milk
  • 1 tsp spice, nutmeg, ground

Recipe Method

1- Heat oil in heavy skillet. Add onions and garlic and saute over medium heat until golden brown.

2- Add squash to medium pot and add water until squash is just covered. Boil squash until tender, approximately 20 minutes.

3- Pour squash mixture and onions into food processor and puree until smooth. Return to pot.

4- Stir in coconut milk, nutmeg, salt and pepper.

Nutritional Facts

Per serving% Daily Value*
Calories 32716%
Fat 27g41%
Cholesterol 5mg2%
Sodium 158mg 7%
Carbohydrates 24g16%

More facts...

Recipe submitted by

Tracy Walther - Ask a question

Tracy has published four recipes, rated on average 4.75 out of 5 by four other members.

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