Creamy Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 109.3
  • Total Fat: 0.3 g
  • Cholesterol: 1.7 mg
  • Sodium: 684.8 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 3.8 g
  • Protein: 4.4 g

View full nutritional breakdown of Creamy Butternut Squash Soup calories by ingredient


Introduction

This recipe adds a little evaporated milk. This recipe adds a little evaporated milk.
Number of Servings: 12

Ingredients



    * Butternut Squash, 6 cup, cubes (remove)
    * Vegetable Broth, 8 cup (remove)
    * Milk, canned, evaporated, nonfat, 2 cup (remove)
    * Pumpkin, canned, without salt, 1.25 cup (remove)
    * Onions, raw, 1 tbsp chopped (remove)
    * Ginger Root, 4 tsp (remove)
    * Molasses, 3 tbsp (remove)
    * Carrots, raw, .5 medium (remove)

Directions

Cook butternut squash (could be in microwave). Add in broth and boil. Add 1 can of pumpkin and two 8-oz cans evaporated nonfat milk. Grate in some ginger root, a tablespoon or so of onion, and half a carrot (be careful of those knuckles!). Add in a little molasses. Season with cinnamon, garam masala or curry powder, nutmeg, and salt.

Number of Servings: 12

Recipe submitted by SparkPeople user GRATTECIELLA.