Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
Serving Size: Makes 16 1 cup portions
Number of Servings: 16
Recipe submitted by SparkPeople user SBDAUGHERTY.
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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