Pumkin & Squash Soup

Name: Pumkin & Squash Soup Recipe
Yield: 12
Ingredients: 2 cans pumpkin puree; 1 butternut squash baked with olive oil & cubed; 1 box vegetable stock; zest of 1 lime (about 2-3 TBSP); juice of 1 line; 1 can coconut milk (I used lowfat); 1 onion chopped into large chunks; 4 cloves garlic; 3 TBSP olive oil

Number of Servings: 12

Ingredients

2 cans pumpkin puree1 butternut squash, baked with olive oil & cubed1 box vegetable stockzest of 1 lime (about 2-3 TBSP)juice of 1 line1 can coconut milk (I used lowfat)1 onion, chopped into large chunks4 cloves garlic3 TBSP olive oil

Directions

bake butternut squash for 45 minutes at 350 or until soft (I drizzled olive oil and garlic powder over mine before baking). while that is cooking, saute onions and garlic in 3 TBSP olive oil until soft. Add onions, garlic into soup pot with pumpkin puree and veggie stock. After squash has cooked and cooled, puree it until your desired level of smoothness is achieved. I like soup with chunks in it, so I leave them in. simmer soup together so flavors blend....I turn it on low and leave it for a good hour or so.

Serving Size: makes approx. 12 1.5 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user SCHEZBRO.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 194.0
Total Fat: 6.5 g
Cholesterol: 3.6 mg
Sodium: 191.3 mg
Total Carbs: 31.4 g
Dietary Fiber: 8.1 g
Protein: 6.9 g

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