Sue's Sweet Butternut Squash Soup
Yield
16 servingsPrep
40 minCook
45 minReady
90 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | large |
butternut squash
|
* |
1 | medium |
onions
|
|
3 | medium |
apples
|
|
1 | cup |
carrots
chopped |
|
5 | cups |
vegetable stock
|
|
¼ | cup |
brown sugar
|
* |
1 | teaspoon |
sugar
|
|
1 | teaspoon |
cinnamon
|
|
1 | cup |
milk, skim
|
|
2 | teaspoons |
cornstarch
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | large |
butternut squash
|
* |
1 | medium |
onions
|
|
3 | medium |
apples
|
|
237 | ml |
carrots
chopped |
|
1.2 | l |
vegetable stock
|
|
59 | ml |
brown sugar
|
* |
5 | ml |
sugar
|
|
5 | ml |
cinnamon
|
|
237 | ml |
milk, skim
|
|
1E+1 | ml |
cornstarch
|
Directions
Place the whole squash in the microwave for 8 minutes to make peeling and cutting easier.
Peel and cut squash in cubes. Place all ingredients (except milk and cornstarch) in a soup pot and cook for 45 minutes or longer.
Before serving stir in milk and cornstarch. Correct seasonings.