Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 150.9
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,272.9 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 6.7 g
- Protein: 3.4 g
View full nutritional breakdown of Vegetarian Butternut Squash Soup calories by ingredient
Vegetarian Butternut Squash Soup
Submitted by: LFRANZA
Introduction
Delicious--I was trying to find a way to use my leftover veggies. It is absolutely delicious. My husband ate 3 bowls! Delicious--I was trying to find a way to use my leftover veggies. It is absolutely delicious. My husband ate 3 bowls!Number of Servings: 4
Ingredients
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2 large sweet potatos
1 large butternut squash
1 cup cabbage
1 small bell pepper
4 cups veggie broth
1 tsp celery seed or celery
1 garlic clove
salt and pepper to taste
Directions
Chop all veggies into cubes.
Sautee the onions, peppers, and garlic together. When sauteed, add in all other ingredients. Cover and cook on medium heat for 25 minutes.
When butternut squash and sweet potatoes have gotten mushy, blend the soup to a puree.
Yum!
Number of Servings: 4
Recipe submitted by SparkPeople user LFRANZA.
Sautee the onions, peppers, and garlic together. When sauteed, add in all other ingredients. Cover and cook on medium heat for 25 minutes.
When butternut squash and sweet potatoes have gotten mushy, blend the soup to a puree.
Yum!
Number of Servings: 4
Recipe submitted by SparkPeople user LFRANZA.
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Member Ratings For This Recipe
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Very Good
Excellent flavor. I didn't use cabbage because I didn't have any, but put a red and green bell pepper in and chopped celery instead of celery salt. The sweet potato adds just the right amount of sweetness. My husband who automatically nixes sweet potatoes even said he would eat them this way. - 12/17/10
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