Butternut Squash and Carrot soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SARAHHOGG.
20 oz bag frozen butternut squash2 ¼ cup chicken broth2 cup frozen carrots½ cup OJ1 tbsp maple syrup½ tsp ground cinnamon½ tsp garlic powder¼ tsp ground gingerPinch ground cloves½ cup sour cream• Combine all ingredients up to cloves• Cover and bring to a boil.• Reduce heat and simmer covered until carrots are tender (about 15-20 mins)• Combine with a blender and serve with sour cream
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SARAHHOGG.
Nutritional Info Amount Per Serving
- Calories: 101.2
- Total Fat: 0.6 g
- Cholesterol: 2.5 mg
- Sodium: 512.2 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 5.7 g
- Protein: 2.4 g
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