squash soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 147.9
- Total Fat: 3.9 g
- Cholesterol: 4.0 mg
- Sodium: 162.0 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 6.2 g
- Protein: 4.6 g
View full nutritional breakdown of squash soup calories by ingredient
Number of Servings: 6
Ingredients
-
1/2 cup leeks
1/2 cup white onion
1 T olive oil
3 cups winter squash (any will do)
2 cups carrots
2 cups vegetable stock
3 cups water
1/2 cup 2% milk
salt and white pepper to taste
Directions
Makes 6 servings
saute onion and leeks in olive oil till translucent
add cubed squash and carrots
Season with salt and white pepper
add 2 cups vegetabel stock and 3 cups of water
add fresh sage to broth
bring to a boil, lower heat and simmer till veggies are tender
blend together using a blender.
put back on stove and add milk.
Number of Servings: 6
Recipe submitted by SparkPeople user KATEOB2.
saute onion and leeks in olive oil till translucent
add cubed squash and carrots
Season with salt and white pepper
add 2 cups vegetabel stock and 3 cups of water
add fresh sage to broth
bring to a boil, lower heat and simmer till veggies are tender
blend together using a blender.
put back on stove and add milk.
Number of Servings: 6
Recipe submitted by SparkPeople user KATEOB2.