Rachels Pumpkin and Butternut Squash Soup

Name: Rachels Pumpkin and Butternut Squash Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Libby's Pureed Pumpkin; Butternut Squash; Onion; Garlic; Celery; Carrots; Salt (to taste); Pepper (to taste); Curry Powder (to taste); Cinnamon (to taste); Nutmeg (to taste); Honey; EVOO; Vegetable Broth; Water

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 4

Ingredients

Libby's Pureed PumpkinButternut SquashOnionGarlicCeleryCarrotsSalt (to taste)Pepper (to taste)Curry Powder (to taste)Cinnamon (to taste)Nutmeg (to taste)HoneyEVOOVegetable BrothWater

Directions

Cube and boil the butternut squash until tender. Mash in a bowl and set aside. While squash is cooking, mix onions, garlic, and EVOO in a large pot over medium heat until onions are golden brown. Add vegetable broth, celery, and carrots. Bring to a simmer. Add mashed butternut squash and pureed pumpkin. Mix together and seasoned as desired. Add water periodically if soup seems too thick.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user RHETLYN31.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 175.5
Total Fat: 5.0 g
Cholesterol: 0.0 mg
Sodium: 1,093.5 mg
Total Carbs: 35.0 g
Dietary Fiber: 10.8 g
Protein: 3.1 g

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