Carrot Squash Soup

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 185.8
  • Total Fat: 7.9 g
  • Cholesterol: 7.8 mg
  • Sodium: 580.5 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 5.8 g
  • Protein: 5.3 g

View full nutritional breakdown of Carrot Squash Soup calories by ingredient


Introduction

Yummy, low fat soup. Yummy, low fat soup.
Number of Servings: 5

Ingredients

    * Onions, raw, 1 large
    * Canola Oil, 2 tbsp
    * Carrots, raw, 4 cup, chopped
    * Butternut Squash, 2 cup, cubes
    * Ginger Root, 4 tsp
    * Water, enough to just cover veggies
    * Salt, 1 tsp
    * Milk, 2%, 2 cup

Directions

Saute onions in oil. Add chopped carrots, peeled and cubed squash and ginger. Saute for a few minutes. Add just enough water to cover the veggies. Add salt. Bring to a boil. Turn down and simmer for about 15 minutes or until veggies are soft. Puree with a blender, hand blender or a food processor. Stir in milk and bring back up to temperature. Serve. Make 5, 2 cup servings.

Number of Servings: 5

Recipe submitted by SparkPeople user RMAWHORTER.