Butternut Squash and Carrot soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 101.2
  • Total Fat: 0.6 g
  • Cholesterol: 2.5 mg
  • Sodium: 512.2 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 5.7 g
  • Protein: 2.4 g

View full nutritional breakdown of Butternut Squash and Carrot soup calories by ingredient



Number of Servings: 6

Ingredients

    20 oz bag frozen butternut squash
    2 ¼ cup chicken broth
    2 cup frozen carrots
    ½ cup OJ
    1 tbsp maple syrup
    ½ tsp ground cinnamon
    ½ tsp garlic powder
    ¼ tsp ground ginger
    Pinch ground cloves
    ½ cup sour cream

    • Combine all ingredients up to cloves
    • Cover and bring to a boil.
    • Reduce heat and simmer covered until carrots are tender (about 15-20 mins)
    • Combine with a blender and serve with sour cream

Directions



Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SARAHHOGG.