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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 127.8
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 563.8 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 8.1 g
  • Protein: 3.1 g

View full nutritional breakdown of Carrot/squash soup calories by ingredient
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Carrot/squash soup

Submitted by: BYTAUTAS

Introduction

Very tasty and thick. Filling Very tasty and thick. Filling
Number of Servings: 6

Ingredients

    4.5 cups carrots chopped
    5 cups fresh spinach
    2 cups parsnips chopped
    Pepper or Buttercup squash baked, 2 cups
    Vegetable broth low sodium 3 cups
    water

Tips

I added some pepper and a pinch of salt and any other spices I feel like that day, about 1/2 tsp each.


Directions

add all ingred in pot except spinach and squash
add water to just cover the chopped vegetable
now add spinach on mix around
Boil until all is cooked a soft
add squash scooped out of shell
puree with a hand blender

Serving Size: 2 cups per serving makes about 12 cups of soup

Number of Servings: 6

Recipe submitted by SparkPeople user BYTAUTAS.






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