|Home > Nutrition > Healthy Recipes > Creamy Squash Soup|
Nutrition Information:Calories: 110
Protein: 5 g
Carbs: 22 g
Fat: 2 g
Saturated Fat: 1 g
Sodium: 420 mg
Fiber: 4 g
|1||Combine the squash and vegetable broth in a saucepan and bring to a boil over high heat. Reduce the heat to medium, and simmer for about 20 minutes or until the squash is very tender.|
|2||Let cool, and then puree the mixture in a blender. (You may prepare the recipe in advance up to this point; you can keep the mixture refrigerated in a covered container for up to 2 days.)|
|3||Return the puree to the saucepan and turn the heat to medium-low. Stir in the non-fat sour cream along with the butter, cayenne, and salt and pepper to taste.|
|4||Cook and stir until heated through; (do not boil). Keep warm over low heat.|
|5||Meanwhile, heat skillet over moderately high heat until very hot. Spray with cooking spray, then sauté mushrooms, stirring, until golden brown, about 5 minutes.|
|6||Stir in sautéed mushrooms and chives.|
|Ratings & Reviews|
|Any way you make and/or add to this = food coma :)
I had some premade, 110 calories for 2 servings, canned butternut squash bisque. I used the butter (whipped (seriously ...
|Mar 18, 2013|
|Easy and yummy
I happened to have all the ingredients on hand so I made a batch - yummy!!! I have some for this week for work!!!
|Oct 04, 2008|
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Category: Main Dish
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Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
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