Butternut Squash Soup
- Number of Servings: 15
Ingredients
2-3 small-medium butternut squash, cubed1 medium onion cubed2 medium Carrots, cubed 1 bulb garlic4 cup Imagine Organic Vegetable Stock (by HEALTHIERANN66) 4 oz Goat Cheese, Soft 1 cup, fluid (yields 2 cups whip Heavy Whipping Cream olive oilsalt and pepper
1. Slice off top of garlic, brush with olive oil, wrap in tin foil and bake in oven (350 degrees) for about 20-30 minutes. Once done, squeeze coves into pot.
2. Put stock and equal part water in pot along with cubed vegetables and bring to boil. Add more water as necessary.
3. Once veggies are tender (about 30-40 minutes) remove from heat. Remove excess stock and SET ASIDE. (This will be used later to customize soup consistency.)
4. Puree with immersion blender. Add goat cheese. Puree until smooth.
5. Add heavy cream and blend again.
6. Add back stock to desired consistency. Salt and pepper to taste.
Serving Size: 1.5 cup, makes about 15
Number of Servings: 15
Recipe submitted by SparkPeople user THEFROSTY1.
2. Put stock and equal part water in pot along with cubed vegetables and bring to boil. Add more water as necessary.
3. Once veggies are tender (about 30-40 minutes) remove from heat. Remove excess stock and SET ASIDE. (This will be used later to customize soup consistency.)
4. Puree with immersion blender. Add goat cheese. Puree until smooth.
5. Add heavy cream and blend again.
6. Add back stock to desired consistency. Salt and pepper to taste.
Serving Size: 1.5 cup, makes about 15
Number of Servings: 15
Recipe submitted by SparkPeople user THEFROSTY1.
Nutritional Info Amount Per Serving
- Calories: 133.2
- Total Fat: 7.6 g
- Cholesterol: 25.2 mg
- Sodium: 191.5 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 3.6 g
- Protein: 3.5 g
Member Reviews