Garden Harvest Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 cup butter1 large onion, chopped2 leeks, chopped, white part only1 large potato, peeled and chopped1 cup carrots, sliced2 cups squash, diced3 cups low sodium chicken stock (Campbells)1 1/2 cups light creamSeason to taste.
Cook onion and leeks in butter until soft.
Add potato, carrot and squash and cook 2-3 minutes
Pour in stock.
Cook 20 minutes until vegetables are tender.
Puree until smooth.
Can be prepared until this point and refrigerated or frozen.
Stir in cream and heat just until hot.
Add salt , pepper and thyme to taste.
Garnish with sour cream or chives if desired.
Serving Size: Makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SALLYB55.
Add potato, carrot and squash and cook 2-3 minutes
Pour in stock.
Cook 20 minutes until vegetables are tender.
Puree until smooth.
Can be prepared until this point and refrigerated or frozen.
Stir in cream and heat just until hot.
Add salt , pepper and thyme to taste.
Garnish with sour cream or chives if desired.
Serving Size: Makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SALLYB55.
Nutritional Info Amount Per Serving
- Calories: 184.8
- Total Fat: 9.0 g
- Cholesterol: 30.3 mg
- Sodium: 345.6 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 3.7 g
- Protein: 6.3 g
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