Butternut Squash Soup

Name: Butternut Squash Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16
Ingredients: 3 cup cubes Butternut Squash; 2 large (7-1/4 to 8-1/2 long) Carrots raw; 10 serving Baked Red Potato - Small (1.75-2.5 diameter); 453 grams Lentils; 2 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can); 14 cup Vegetable Broth

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 16

Ingredients

3 cup, cubes Butternut Squash 2 large (7-1/4" to 8-1/2" long) Carrots, raw 10 serving Baked Red Potato - Small (1.75-2.5" diameter) 453 grams Lentils 2 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 14 cup Vegetable Broth

Directions

Sauté diced carrots and squash in a pan for a few minutes (if you like curry, add 1tbsp curry powder). Dump into pot with remaining ingredients and bring to boil. Summer for 20min or until everything is tender.

Serving Size: Makes 16 1 cup portions

Number of Servings: 16

Recipe submitted by SparkPeople user SBDAUGHERTY.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 194.9
Total Fat: 5.5 g
Cholesterol: 0.0 mg
Sodium: 849.2 mg
Total Carbs: 31.2 g
Dietary Fiber: 4.9 g
Protein: 5.2 g

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