Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 95.3
- Total Fat: 1.7 g
- Cholesterol: 5.0 mg
- Sodium: 134.3 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 5.1 g
- Protein: 4.1 g
View full nutritional breakdown of Cauliflower Butternut Squash Soup calories by ingredient
Cauliflower Butternut Squash Soup
Submitted by: GEMINI-SKY
Introduction
On these cold snowy days, a nice warm bowl of creamy soup sounds in order....Has a hint of wine and Oh so Yummmy....Makes 10 1 cup Servings On these cold snowy days, a nice warm bowl of creamy soup sounds in order....Has a hint of wine and Oh so Yummmy....
Makes 10 1 cup Servings
Number of Servings: 10
Ingredients
-
10 cups broken a part Cauliflower approx 1 lrg head
4 cups cubed Butternut Squash approx 1 small
(peeled and cubed)
1 small Onion cubed
2 Bay Leaves
3 Qts Water
2 Tbl Fresh Parsley
___
1/2 tsp Lawrey's Seasoned Salt
1/2 cup Rose Wine Or wine of your choice
1 cup Fat Free Milk (I use Smart Balance as it is creamier)
1/2 cup Half and Half
Directions
Place first 4 items in the 3 Qts Water and simmer till very mushy. When done, put in batches in a blender and blend till very creamy. (Don't forget to take out Bay Leaves and toss) In the last batch, add parsley and blend.
(when each batch is blended, pour in another pan so you can add the rest of the ingr)
To Blended veggies, add Lawery's Seasoned Salt, wine, FF Milk and Half & Half.
Heat thru and Serve
Number of Servings: 10
Recipe submitted by SparkPeople user GEMINI-SKY.
(when each batch is blended, pour in another pan so you can add the rest of the ingr)
To Blended veggies, add Lawery's Seasoned Salt, wine, FF Milk and Half & Half.
Heat thru and Serve
Number of Servings: 10
Recipe submitted by SparkPeople user GEMINI-SKY.
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