Carrot & butternut squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 head, medium (5-6" dia) Cauliflower, raw 750 grams Butternut Squash 3 small Onions, raw 75 grams Ginger Root 7 cloves Garlic 4 tsp Salt 4 cup Campbell's Real Stock (salt reduced) Chicken (by NZAILSA) 1 cup, chopped Carrots, raw
Steam veggies
Chop and sautée onions, garlic and ginger
Add salt and steamed veggies
Stir together
Add chicken stock
Simmer on med low for 25 minutes
Blend until smooth, or leave some chunks for texture
Refrigerate for one week, or freeze portions
Serving Size: 250 ml
Number of Servings: 16
Recipe submitted by SparkPeople user JESSIEO88.
Chop and sautée onions, garlic and ginger
Add salt and steamed veggies
Stir together
Add chicken stock
Simmer on med low for 25 minutes
Blend until smooth, or leave some chunks for texture
Refrigerate for one week, or freeze portions
Serving Size: 250 ml
Number of Servings: 16
Recipe submitted by SparkPeople user JESSIEO88.
Nutritional Info Amount Per Serving
- Calories: 48.2
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 757.2 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 2.9 g
- Protein: 2.2 g
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