Squash Soup

Name: Squash Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 pounds butternut squash halved peeled seeded and cut into 1-inch pieces; 1 1/2 cups diced onion; 2 carrots peeled and diced; 3 (13 3/4-ounce) cans chicken broth; 1/2 teaspoon salt; 2 tablespoons butter; 1/2 cup milk; Sour cream for garnish

(1)

Minutes to Prepare: 15
Minutes to Cook: 40

Number of Servings: 4

Ingredients

2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces1 1/2 cups diced onion2 carrots, peeled and diced3 (13 3/4-ounce) cans chicken broth1/2 teaspoon salt2 tablespoons butter1/2 cup milkSour cream, for garnish

Directions

In a medium saucepan, combine squash, onion, carrots, broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk milk into the soup. Serve in wide, shallow bowls with a dollop of sour cream, if desired.
Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LAURENEMARKIS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 286.1
Total Fat: 10.1 g
Cholesterol: 20.9 mg
Sodium: 3,180.5 mg
Total Carbs: 34.0 g
Dietary Fiber: 2.1 g
Protein: 18.3 g

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Member Reviews

NATALIEMARKIS
Haven't tried it yet, but sounds delicious! Looks like a lot of salt though. I would use low sodium chicken broth, and not add the extra salt it calls for. If you have to add a little salt to taste once it's made you could probably do that. - 10/30/08