Butternut Squash Soup
- Number of Servings: 6
Ingredients
1 small uncooked butternut squash, peeled, seeded, and cubed (1") (about 3 cups)1 medium carrot, sliced1 stalk of celery, sliced1 medium onion, chopped2 raw medium potatoes, cubed (1")2C Swanson (no sugar) Cooking Stock, Beef, or 14 oz. can any brothjuice of 2 orangessalt and pepper to taste1/4 C plain nonfat yogurt
Prepare vegetables. Add broth, OJ, and salt/pepper. Bring to a boil then simmer till veggies are tender (about half hour, or use crock pot and finish up later). Add yogurt and blend in batches by desired method (blender, food processor, stick blender) till smooth. Serve hot.
Makes 6 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BFLYLADY5.
Makes 6 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BFLYLADY5.
Nutritional Info Amount Per Serving
- Calories: 122.6
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 194.1 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 5.5 g
- Protein: 4.3 g
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