Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 butternut squash, peeled and cubed1 acorn squash, peeled and cubed1 bag of baby carrots - 2 lbs1 stalk celery, chopped1 onion, chopped2 cloves garlic, minced1 box of chicken broth about 4 cups1 can beef broth(this was a mistake I thought I grabbed a can of vegetable stock but it tastes ok with this added).1 can of vegetable stock.saltpepperground clovesground nutmegground allspicemarjoramground turmeric
Peel and clean the squashes, chop into 1" cubes. Chop celery, and 1 medium onion. Clean and add carrots. Mince garlic and add. Open and add all broth, heat on medium until carrots and squash are fork tender. Remove from heat. Ladle into food processor or blender and blend until carrots, squash and onion are pulverized and soup is creamy. This will need to be done in batches. Once all the soup is blended, return to stock pot and add spices to taste. Continue to simmer while spices cook into mixture.
Number of Servings: 15
Recipe submitted by SparkPeople user WALKIETALKIE.
Number of Servings: 15
Recipe submitted by SparkPeople user WALKIETALKIE.
Nutritional Info Amount Per Serving
- Calories: 83.3
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 451.3 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 5.0 g
- Protein: 2.5 g
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