Cauliflower Butternut squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 steamed cauliflower florets3 cups of already cooked (microwaved) butternut squash8 sliced cloves of garlic sauteed in 2 tbsp canola oil2 cups of fat free milk1 teaspoon Lawry's season salt
steam the cauliflower florets till soft. While steaming them, sautee the slivers of garlic in the 2 tbsp of canola oil separately.
Mash up the steamed florets, and add in the sauteed garlic.
Place the mix in a food processor, add the previously cooked butternut squash ( 3 cups ) and add 2 cups of milk and one teaspoon of Season salt. Process it until smooth. Can serve hot or cold.
Number of Servings: 4
Recipe submitted by SparkPeople user MARTINFRIED.
Mash up the steamed florets, and add in the sauteed garlic.
Place the mix in a food processor, add the previously cooked butternut squash ( 3 cups ) and add 2 cups of milk and one teaspoon of Season salt. Process it until smooth. Can serve hot or cold.
Number of Servings: 4
Recipe submitted by SparkPeople user MARTINFRIED.
Nutritional Info Amount Per Serving
- Calories: 187.6
- Total Fat: 7.6 g
- Cholesterol: 2.4 mg
- Sodium: 79.6 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 6.1 g
- Protein: 6.9 g