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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
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Cauliflower Butternut Squash Soup

Submitted by: GEMINI-SKY
Cauliflower Butternut Squash Soup

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

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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.






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