Garden Harvest Squash Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 184.8
  • Total Fat: 9.0 g
  • Cholesterol: 30.3 mg
  • Sodium: 345.6 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 6.3 g

View full nutritional breakdown of Garden Harvest Squash Soup calories by ingredient



Number of Servings: 8

Ingredients

    1/4 cup butter
    1 large onion, chopped
    2 leeks, chopped, white part only
    1 large potato, peeled and chopped
    1 cup carrots, sliced
    2 cups squash, diced
    3 cups low sodium chicken stock (Campbells)
    1 1/2 cups light cream
    Season to taste.

Directions

Cook onion and leeks in butter until soft.
Add potato, carrot and squash and cook 2-3 minutes
Pour in stock.
Cook 20 minutes until vegetables are tender.
Puree until smooth.
Can be prepared until this point and refrigerated or frozen.
Stir in cream and heat just until hot.
Add salt , pepper and thyme to taste.
Garnish with sour cream or chives if desired.

Serving Size: Makes 8 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SALLYB55.