My Creamy Butternut Squash Soup - 1 serv = 1 C

Name: My Creamy Butternut Squash Soup - 1 serv = 1 C Recipe
Yield: 12
Ingredients: 13176 grams Butternut Squash; 2 large (7-1/4 to 8-1/2 long) Carrots raw; 1 medium (2-1/2 dia) Onions raw; 1 potato (2-1/3 x 4-3/4) Baked Potato (baked potatoes); 4 cup Great value chicken broth reduced sodium (by PANDORAHJO); 2 cup fluid (yields 2 cups whip Heavy Whipping Cream; 2 tbsp Butter unsalted; .5 tsp Nutmeg ground; .5 tsp Ginger ground; 2 tsp Cinnamon ground

Number of Servings: 12

Ingredients

13176 grams Butternut Squash 2 large (7-1/4" to 8-1/2" long) Carrots, raw 1 medium (2-1/2" dia) Onions, raw 1 potato (2-1/3" x 4-3/4") Baked Potato (baked potatoes) 4 cup Great value chicken broth reduced sodium (by PANDORAHJO) 2 cup, fluid (yields 2 cups whip Heavy Whipping Cream 2 tbsp Butter, unsalted .5 tsp Nutmeg, ground .5 tsp Ginger, ground 2 tsp Cinnamon, ground

Directions

Cook squash, carrots, and potato until they can be easily sliced. Clean squash of seeds and skin then cut into cubes. Remove skin then cube potato. Slice carrots.
Add spices, broth, cream, and butter.
Cook in covered pot on low heat until all ingredients are soft.
Puree until soup is smooth - I used an immersion blender. Cook an additional 10 - 15 minutes. Then enjoy

Serving Size: Makes 12 - 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user TIGER_LILLY_1.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving