Creamy Butternut Squash Soup

Name: Creamy Butternut Squash Soup Recipe
Prep time: 10 min
Total time: 10 min
Yield: 12
Ingredients: * Butternut Squash 6 cup cubes (remove); * Vegetable Broth 8 cup (remove); * Milk canned evaporated nonfat 2 cup (remove); * Pumpkin canned without salt 1.25 cup (remove); * Onions raw 1 tbsp chopped (remove); * Ginger Root 4 tsp (remove); * Molasses 3 tbsp (remove); * Carrots raw .5 medium (remove)

Minutes to Prepare: 10

Number of Servings: 12

Ingredients

* Butternut Squash, 6 cup, cubes (remove) * Vegetable Broth, 8 cup (remove) * Milk, canned, evaporated, nonfat, 2 cup (remove) * Pumpkin, canned, without salt, 1.25 cup (remove) * Onions, raw, 1 tbsp chopped (remove) * Ginger Root, 4 tsp (remove) * Molasses, 3 tbsp (remove) * Carrots, raw, .5 medium (remove)

Directions

Cook butternut squash (could be in microwave). Add in broth and boil. Add 1 can of pumpkin and two 8-oz cans evaporated nonfat milk. Grate in some ginger root, a tablespoon or so of onion, and half a carrot (be careful of those knuckles!). Add in a little molasses. Season with cinnamon, garam masala or curry powder, nutmeg, and salt.

Number of Servings: 12

Recipe submitted by SparkPeople user GRATTECIELLA.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 109.3
Total Fat: 0.3 g
Cholesterol: 1.7 mg
Sodium: 684.8 mg
Total Carbs: 23.8 g
Dietary Fiber: 3.8 g
Protein: 4.4 g

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