Butternut Potato Corn and Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 Potatoes (1 cooked and pureed, 2 diced and added after puree)2 medium butternut squash1 large onion3 cloves of garlic1 can carrots (whole or slices)1 can low sodium corn1 beef bouillon1 chicken bouillon1 box chicken broth12 oz water
Bake butternut squash in pyrex dishes for 45 minutes at 425. discard seeds and extra stringy flesh.
In a large pot combine broth, peeled and sliced onion, peeled and sliced garlic, 1 potato, and bouillon. add 12 oz water. Let cook on medium heat for 45 minutes. puree soup.
next add peeled and diced potato, carrots, and corn
let simmer on low heat for another 30 minutes.
Serving Size: about cup and a half
Number of Servings: 10
Recipe submitted by SparkPeople user SSHONE.
In a large pot combine broth, peeled and sliced onion, peeled and sliced garlic, 1 potato, and bouillon. add 12 oz water. Let cook on medium heat for 45 minutes. puree soup.
next add peeled and diced potato, carrots, and corn
let simmer on low heat for another 30 minutes.
Serving Size: about cup and a half
Number of Servings: 10
Recipe submitted by SparkPeople user SSHONE.
Nutritional Info Amount Per Serving
- Calories: 172.5
- Total Fat: 1.4 g
- Cholesterol: 1.9 mg
- Sodium: 711.7 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 7.6 g
- Protein: 4.9 g
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