Butternut Squash and Carrot Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 131.0
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 391.5 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 5.1 g
  • Protein: 3.8 g

View full nutritional breakdown of Butternut Squash and Carrot Soup calories by ingredient
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Number of Servings: 6


    Onions, raw, 1 large (remove)
    Garlic, 3 clove (remove)
    Butternut Squash, 4 cup, cubes (remove)
    Carrots, raw, 1 cup, chopped (remove)
    *Extra Light Olive Oil, 2 tbsp (remove)
    Salt, 0.75 tsp (remove)
    Pepper, black, 0.25 tsp (remove)
    Soup, chicken broth, canned, less/reduced sodium, 4 cup (remove)
    Brown Sugar, 2 tsp unpacked (remove)
    Nutmeg, ground, 0.25 tsp (remove)


Heat oven to 425 degrees. Toss vegetables with oil, 1/4 tsp or the salt and 1/8 tsp of the pepper. Spread vegetables on a baking sheet and bake at 425 degrees for 30 minutes, turning after 15 minutes.

Puree vegetables and broth in 2 batches until smooth; transfer to large pot. Bring to a simmer. Stir in brown sugar, nutmeg and remaining 1/4 tsp salt and 1/8 tsp pepper. Serve with Sourdough Croutons, if desired.

Serving Size: 6 1-cup servings

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