Homemade Butternut Carrot soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 large onion1 butternut squash4-5 large peeled carrots, diced1 sweet potato, cubed2T. butter2T. Olive oilSalt and Pepper1t. powdered ginger *optional2 ribs of celery1 box of chicken broth
cut butternut in half, place cut-side down on a baking sheet and bake for 30 mins at 350 degrees
Cook onion in olive oil and butter until translucent, add in celery cook for another 2-3 minutes and then add carrot and sweet potato. Add broth and simmer for about 25 minutes. Scoop butternut squash out of peel and into the soup - it should be very soft. continue to simmer for another 5-10 minutes. Add 3 cups of water and then using a blender (immersion) to puree the soup. At this point you can add salt and pepper to taste and powdered ginger if you wish.
Serving Size: makes about 10 servings - 100 cals per bowl!
Number of Servings: 10
Recipe submitted by SparkPeople user MJJB19.
Cook onion in olive oil and butter until translucent, add in celery cook for another 2-3 minutes and then add carrot and sweet potato. Add broth and simmer for about 25 minutes. Scoop butternut squash out of peel and into the soup - it should be very soft. continue to simmer for another 5-10 minutes. Add 3 cups of water and then using a blender (immersion) to puree the soup. At this point you can add salt and pepper to taste and powdered ginger if you wish.
Serving Size: makes about 10 servings - 100 cals per bowl!
Number of Servings: 10
Recipe submitted by SparkPeople user MJJB19.
Nutritional Info Amount Per Serving
- Calories: 100.3
- Total Fat: 3.6 g
- Cholesterol: 7.7 mg
- Sodium: 347.4 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 4.3 g
- Protein: 1.9 g
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