Carrot/squash soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 127.8
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 563.8 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 8.1 g
  • Protein: 3.1 g

View full nutritional breakdown of Carrot/squash soup calories by ingredient
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Very tasty and thick. Filling Very tasty and thick. Filling
Number of Servings: 6


    4.5 cups carrots chopped
    5 cups fresh spinach
    2 cups parsnips chopped
    Pepper or Buttercup squash baked, 2 cups
    Vegetable broth low sodium 3 cups


I added some pepper and a pinch of salt and any other spices I feel like that day, about 1/2 tsp each.


add all ingred in pot except spinach and squash
add water to just cover the chopped vegetable
now add spinach on mix around
Boil until all is cooked a soft
add squash scooped out of shell
puree with a hand blender

Serving Size: 2 cups per serving makes about 12 cups of soup

Number of Servings: 6

Recipe submitted by SparkPeople user BYTAUTAS.

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