Butternut Squash, Pumpkin & Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 medium Butternut Squash1 medium Onions2 medium Carrots1 cup canned Pumpkin4 cloves of Garlic1 Oxo vegetable cube or other bouillon3 cups Water1/4 cup Heavy Whipping Cream\1 dash of SaltPam (Olive Oil)
Generously spray a large pot with Pam (Olive Oil). Sautee chopped onion and garlic. Add chopped carrot and squash, bouillon cube and 1 cup of water and cook on medium heat for 10 minutes. Add pumpkin and 2 more cups of water and lower heat to simmer for 1 hour.
If you are like me and like a smoother consistency, you can blend the soup a little bit after about 45 minutes. Set half of the soup aside to cool, pulse gently in blender (be careful with hot liquids in the blender!) and then pour back into pot to finish simmering. Gently stir in cream before serving.
8 servings (about 3/4 cup each)
Number of Servings: 8
Recipe submitted by SparkPeople user CAMILLE-LEON.
If you are like me and like a smoother consistency, you can blend the soup a little bit after about 45 minutes. Set half of the soup aside to cool, pulse gently in blender (be careful with hot liquids in the blender!) and then pour back into pot to finish simmering. Gently stir in cream before serving.
8 servings (about 3/4 cup each)
Number of Servings: 8
Recipe submitted by SparkPeople user CAMILLE-LEON.
Nutritional Info Amount Per Serving
- Calories: 79.4
- Total Fat: 3.3 g
- Cholesterol: 10.2 mg
- Sodium: 321.1 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 3.4 g
- Protein: 1.5 g
Member Reviews