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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 114.1
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 433.5 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 5.1 g
  • Protein: 2.7 g

View full nutritional breakdown of Squash and Carrot Soup calories by ingredient
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Squash and Carrot Soup

Submitted by: MADEMCHE

Introduction

This was what we had left in the fridge. We came up with it to use up what we had before we went shopping. Any combination would work. This was what we had left in the fridge. We came up with it to use up what we had before we went shopping. Any combination would work.
Number of Servings: 6

Ingredients

    1/2 Medium Butternut Squash
    1 onion
    1 cloves garlic
    1 medium leek
    3 carrots
    2 small potatoes
    4 celery stalks
    6 cups vegetable stock
    Hand full of sage leaves, chopped
    Salt and pepper to taste

Directions

Roast Squash in oven for 30 min at 400 F. Saute onions and garlic until soft. Add carrots, celery, leek, and potatoes saute until soft. Add stock. Simmer until vegetables soft. Add squash and sage, salt and pepper to taste. Puree and serve hot.

Number of Servings: 6

Recipe submitted by SparkPeople user MADEMCHE.






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