Squash and Carrot Soup
- Number of Servings: 6
Ingredients
1/2 Medium Butternut Squash1 onion1 cloves garlic1 medium leek3 carrots2 small potatoes4 celery stalks6 cups vegetable stockHand full of sage leaves, choppedSalt and pepper to taste
Roast Squash in oven for 30 min at 400 F. Saute onions and garlic until soft. Add carrots, celery, leek, and potatoes saute until soft. Add stock. Simmer until vegetables soft. Add squash and sage, salt and pepper to taste. Puree and serve hot.
Number of Servings: 6
Recipe submitted by SparkPeople user MADEMCHE.
Number of Servings: 6
Recipe submitted by SparkPeople user MADEMCHE.
Nutritional Info Amount Per Serving
- Calories: 114.1
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 433.5 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 5.1 g
- Protein: 2.7 g