Butternut Potato Corn and Carrot Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 172.5
- Total Fat: 1.4 g
- Cholesterol: 1.9 mg
- Sodium: 711.7 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 7.6 g
- Protein: 4.9 g
View full nutritional breakdown of Butternut Potato Corn and Carrot Soup calories by ingredient
Introduction
Pureed soup with chunky bits of potato, corn and carrots Pureed soup with chunky bits of potato, corn and carrotsNumber of Servings: 10
Ingredients
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3 Potatoes (1 cooked and pureed, 2 diced and added after puree)
2 medium butternut squash
1 large onion
3 cloves of garlic
1 can carrots (whole or slices)
1 can low sodium corn
1 beef bouillon
1 chicken bouillon
1 box chicken broth
12 oz water
Directions
Bake butternut squash in pyrex dishes for 45 minutes at 425. discard seeds and extra stringy flesh.
In a large pot combine broth, peeled and sliced onion, peeled and sliced garlic, 1 potato, and bouillon. add 12 oz water. Let cook on medium heat for 45 minutes. puree soup.
next add peeled and diced potato, carrots, and corn
let simmer on low heat for another 30 minutes.
Serving Size: about cup and a half
Number of Servings: 10
Recipe submitted by SparkPeople user SSHONE.
In a large pot combine broth, peeled and sliced onion, peeled and sliced garlic, 1 potato, and bouillon. add 12 oz water. Let cook on medium heat for 45 minutes. puree soup.
next add peeled and diced potato, carrots, and corn
let simmer on low heat for another 30 minutes.
Serving Size: about cup and a half
Number of Servings: 10
Recipe submitted by SparkPeople user SSHONE.