Butternut Squash and Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 cups peeled, diced butternut squash2 cups thinly sliced carrot3/4 cup thinly sliced leek (or onion)1 Tbsp margarine2 14-ounce cans vegetable broth1/4 tsp ground white pepper1/4 tsp ground nutmeg1/4 cup half-and-half or light creamsour cream garnish (optional)toasted pumpkin seed garnish (optional)
1. In a large covered saucepan cook squash, carrot, and leek in hot margarine over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25-35 minutes or until veggetables are very tender. Cool slightly.
2. Place one-third of the squash mixture in a food processor or blender. Cover and process until almost smooth. Repeat with remaining squash mixture. Return all of mixture to saucepan. Add pepper and nutmeg; bring just to boiling. Add half-and half; heat through. If desired, garnish each serving with sour cream, or pumpkin seeds.
Number of Servings: 6
Recipe submitted by SparkPeople user STLGRANMA.
2. Place one-third of the squash mixture in a food processor or blender. Cover and process until almost smooth. Repeat with remaining squash mixture. Return all of mixture to saucepan. Add pepper and nutmeg; bring just to boiling. Add half-and half; heat through. If desired, garnish each serving with sour cream, or pumpkin seeds.
Number of Servings: 6
Recipe submitted by SparkPeople user STLGRANMA.
Nutritional Info Amount Per Serving
- Calories: 100.2
- Total Fat: 3.3 g
- Cholesterol: 3.7 mg
- Sodium: 620.3 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 1.4 g
- Protein: 1.8 g
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