creamy butternut squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
6 cups butternut squash, cubed3 cups beef broth2 cups carrots, sliced1 medium onion, diced2 cups sour cream4 tbsp paprika1 tbsp cinnamon1 tsp nutmeg2 tbsp margarinesalt and pepper to taste
In a large soup pot melt margarine, add onions, sautee until cooked. Pour in beef broth, add squash and carrots, bring to boil, let boil until squash and carrots are easily mashed with a fork. Remove from pot, place in blender, blend until smooth. Return squash mixture to pot. Add sour cream, paprika, cinnamon, and nut meg. Let simmer for 15 mins. Salt and pepper to taste. Makes 15 1-cup servings.
Number of Servings: 15
Recipe submitted by SparkPeople user VIPER-83.
Number of Servings: 15
Recipe submitted by SparkPeople user VIPER-83.
Nutritional Info Amount Per Serving
- Calories: 131.1
- Total Fat: 8.3 g
- Cholesterol: 13.2 mg
- Sodium: 402.2 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 1.7 g
- Protein: 2.8 g
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