Carrot Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
* Onions, raw, 1 large * Canola Oil, 2 tbsp * Carrots, raw, 4 cup, chopped * Butternut Squash, 2 cup, cubes * Ginger Root, 4 tsp * Water, enough to just cover veggies * Salt, 1 tsp * Milk, 2%, 2 cup
Saute onions in oil. Add chopped carrots, peeled and cubed squash and ginger. Saute for a few minutes. Add just enough water to cover the veggies. Add salt. Bring to a boil. Turn down and simmer for about 15 minutes or until veggies are soft. Puree with a blender, hand blender or a food processor. Stir in milk and bring back up to temperature. Serve. Make 5, 2 cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user RMAWHORTER.
Number of Servings: 5
Recipe submitted by SparkPeople user RMAWHORTER.
Nutritional Info Amount Per Serving
- Calories: 185.8
- Total Fat: 7.9 g
- Cholesterol: 7.8 mg
- Sodium: 580.5 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 5.8 g
- Protein: 5.3 g
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