Gingered squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Cook cubed squash in chicken bouillion and spices until tender about simmering about 20 min. Place in blender & puree until smooth. Put back in large stockpot. Add orange juice, milk and bring to a boil, stirring constantly. Remove from heat & serve.
4 cups cubed squash/carrots or 1 lb cubed
2 cups very low sodium chicken bouillion
1 tbsp ginger ground
1 tbsp cinnamon
1 1/2 c orange juice
1/2 c low fat milk
Makes 4 1 1/2 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LUVSLIFE2.
2 cups very low sodium chicken bouillion
1 tbsp ginger ground
1 tbsp cinnamon
1 1/2 c orange juice
1/2 c low fat milk
Makes 4 1 1/2 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LUVSLIFE2.
Nutritional Info Amount Per Serving
- Calories: 163.2
- Total Fat: 0.9 g
- Cholesterol: 1.5 mg
- Sodium: 26.7 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 7.3 g
- Protein: 3.8 g
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