Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 186.7
- Total Fat: 3.9 g
- Cholesterol: 10.4 mg
- Sodium: 1,086.5 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 9.3 g
- Protein: 5.4 g
View full nutritional breakdown of Butternut and Carrot Soup Life Detox version calories by ingredient
Butternut and Carrot Soup Life Detox version
Submitted by: FUNKEYMOMMAIntroduction
This came from the Life Detox book Excellent and very filling This came from the Life Detox book Excellent and very fillingNumber of Servings: 4
Ingredients
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Onions, raw, 1 cup, chopped
Garlic, 4 cloves
Olive Oil, 1 tbsp
Carrots, raw, 4 carrot (7-1/2")
Celery, raw, 1 cup, diced
Butternut Squash, 4 cup, cubes
Campbell's Vegetable Broth, 5.5 cup
Pepper, black, 1 dash
Directions
Large chop Squash. Slice 3 carrots and grate remaining one. Chop garlic. In a large pan fry onion and garlic in oil for 5 minutes until softened but not browned. Add grated carrots and chopped celery, then cover the pan and sweat the vegetables for 5 minutes.
Add the remaining squash and the sliced carrots and stir well. Add the stock and bring to a boil. Reduce the heat and simmer until squash and carrots are tender approx 20 minutes. Season and liquidize until smooth. Could be served with a little soya milk add near the end of cooking
Number of Servings: 4
Recipe submitted by SparkPeople user FUNKEYMOMMA.
Add the remaining squash and the sliced carrots and stir well. Add the stock and bring to a boil. Reduce the heat and simmer until squash and carrots are tender approx 20 minutes. Season and liquidize until smooth. Could be served with a little soya milk add near the end of cooking
Number of Servings: 4
Recipe submitted by SparkPeople user FUNKEYMOMMA.
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Member Ratings For This Recipe
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Very Good
This was a good recipe. I made a couple of changes though. I used 2 boxes of frozen squash from Publix. It didn't come to 4 cups, so I used 2 extra carrots. I also reduced the broth to 4 cups and added garlic power and curry powder at the end. Filling, healthy and tasty. Thanks for the recipe! - 5/24/10
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