Butternut squash and carrot soup
- Number of Servings: 1
Ingredients
3 cup, cubes Butternut Squash 2 cup, chopped Carrots, raw .75 cup, chopped Onions, raw 3 tsp Margarine, soft 3.25 cup Soup, chicken broth, canned, less/reduced sodium .25 tsp Pepper, white .25 tsp Nutmeg, ground 4 tbsp Daisy Light Sour Cream
In a large covered saucepan cook squash, carrots, and onions in hot butter over medium heat about 8 minutes, stirring occasional.
Add broth.
Bring to boiling; reduce heat.
Simmer covered, for 25 to 35 minutes or until vegetables are very tender.
Cool slightly.
Use food stick blender.
Blend until almost smooth.
Add white pepper and nutmeg; bring just to boiling.
Add light sour cream; heat through.
Serving Size: 6 1/2 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user DONNA07041961.
Add broth.
Bring to boiling; reduce heat.
Simmer covered, for 25 to 35 minutes or until vegetables are very tender.
Cool slightly.
Use food stick blender.
Blend until almost smooth.
Add white pepper and nutmeg; bring just to boiling.
Add light sour cream; heat through.
Serving Size: 6 1/2 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user DONNA07041961.
Nutritional Info Amount Per Serving
- Calories: 637.4
- Total Fat: 17.8 g
- Cholesterol: 20.0 mg
- Sodium: 2,209.6 mg
- Total Carbs: 107.2 g
- Dietary Fiber: 27.6 g
- Protein: 23.3 g
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