butternut squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
5 cup, cubes Butternut Squash 2 small Onions, raw 2 cup, chopped Carrots, raw .5 stick Butter, unsalted 2 stalk, large (11"-12" long) Celery, raw 8 cup (8 fl oz) Water, tap 2 cup Milk, 2%, with added nonfat milk solids, without added vit A 1 tbsp Sage, ground
Cook carrots and squash together. Let cool. Chop onions and celery. melt butter, add onions and celery with sage. cook on low until translucent. Mix with carrots and squash, Pour in milk. Take about 3 cups at a time and blend until smooth. Pour into pan and reheat until bubbling as you stir. Salt and pepper to taste.
Serving Size: 12 one cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user GREENMUT.
Serving Size: 12 one cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user GREENMUT.
Nutritional Info Amount Per Serving
- Calories: 255.1
- Total Fat: 11.6 g
- Cholesterol: 32.8 mg
- Sodium: 134.2 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 8.5 g
- Protein: 6.8 g
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