Versatile Cream of Squash Soup *

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 145.6
  • Total Fat: 5.8 g
  • Cholesterol: 17.3 mg
  • Sodium: 135.6 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 4.8 g
  • Protein: 4.6 g

View full nutritional breakdown of Versatile Cream of Squash Soup * calories by ingredient
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Introduction

Recipe for butternut squash but any winter squash or hard vegetable (broccolli, carrots, cauliflower) can be used and the seasonings adjusted. Recipe for butternut squash but any winter squash or hard vegetable (broccolli, carrots, cauliflower) can be used and the seasonings adjusted.
Number of Servings: 6

Ingredients

    3 cups well cooked butternut squash
    2 cups chicken stock (homemade or purchased)
    1 medium well cooked onion
    1 cup half & half cream
    Season to taste - suggest nutmeg, cinnamon, allspice

Directions

Combine squash, chicken stock and onion in blender and blend until smoothe. Transfer to pot on stove to heat. Add seasonings and cream. Serves about 6 one cup servings.

I use pressure cooker to cook squash and onion and it is quicker that conventional cooking.

Experiment with the seasonings and the main ingredient. I never thought I would like carrot soup with ginger but I did!

Number of Servings: 6

Recipe submitted by SparkPeople user ISABELLEO.

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