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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 79.4
  • Total Fat: 3.3 g
  • Cholesterol: 10.2 mg
  • Sodium: 321.1 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 3.4 g
  • Protein: 1.5 g

View full nutritional breakdown of Butternut Squash, Pumpkin & Carrot Soup calories by ingredient
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Butternut Squash, Pumpkin & Carrot Soup

Submitted by: CAMILLE-LEON
Butternut Squash, Pumpkin & Carrot Soup

Introduction

Butternut Squash, Pumpkin & Carrot Soup, only 80 calories per serving. Butternut Squash, Pumpkin & Carrot Soup, only 80 calories per serving.
Number of Servings: 8

Ingredients

    1/2 medium Butternut Squash
    1 medium Onions
    2 medium Carrots
    1 cup canned Pumpkin
    4 cloves of Garlic
    1 Oxo vegetable cube or other bouillon
    3 cups Water
    1/4 cup Heavy Whipping Cream\
    1 dash of Salt
    Pam (Olive Oil)

Directions

Generously spray a large pot with Pam (Olive Oil). Sautee chopped onion and garlic. Add chopped carrot and squash, bouillon cube and 1 cup of water and cook on medium heat for 10 minutes. Add pumpkin and 2 more cups of water and lower heat to simmer for 1 hour.

If you are like me and like a smoother consistency, you can blend the soup a little bit after about 45 minutes. Set half of the soup aside to cool, pulse gently in blender (be careful with hot liquids in the blender!) and then pour back into pot to finish simmering. Gently stir in cream before serving.

8 servings (about 3/4 cup each)

Number of Servings: 8

Recipe submitted by SparkPeople user CAMILLE-LEON.






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Member Ratings For This Recipe

  • Hi,
    I love pumpkin and carrots cooked as soup. But I had no garlic on hand, so I used gingerpowder. And instead of whipped cream I used fatfree creamcheese (whisked with little skim milk).... great FH-dish (for WW). Thanks for sharing the recipe.
    Greetings from the teakettle:-) - 9/24/12

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