Pumkin & Squash Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 194.0
  • Total Fat: 6.5 g
  • Cholesterol: 3.6 mg
  • Sodium: 191.3 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 8.1 g
  • Protein: 6.9 g

View full nutritional breakdown of Pumkin & Squash Soup calories by ingredient
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delicious soup is light enough for summer or heavy enough to 'dress up' for winter! delicious soup is light enough for summer or heavy enough to 'dress up' for winter!
Number of Servings: 12


    2 cans pumpkin puree
    1 butternut squash, baked with olive oil & cubed
    1 box vegetable stock
    zest of 1 lime (about 2-3 TBSP)
    juice of 1 line
    1 can coconut milk (I used lowfat)
    1 onion, chopped into large chunks
    4 cloves garlic
    3 TBSP olive oil


To beef this soup up, add REAL bacon bits, scallions or chives, cheddar cheese, sour cream, or your choice of toppings. So good!


bake butternut squash for 45 minutes at 350 or until soft (I drizzled olive oil and garlic powder over mine before baking). while that is cooking, saute onions and garlic in 3 TBSP olive oil until soft. Add onions, garlic into soup pot with pumpkin puree and veggie stock. After squash has cooked and cooled, puree it until your desired level of smoothness is achieved. I like soup with chunks in it, so I leave them in. simmer soup together so flavors blend....I turn it on low and leave it for a good hour or so.

Serving Size: makes approx. 12 1.5 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user SCHEZBRO.

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