Squash and Broccoli cheese soup

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 168.6
  • Total Fat: 9.7 g
  • Cholesterol: 32.2 mg
  • Sodium: 364.4 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 7.1 g

View full nutritional breakdown of Squash and Broccoli cheese soup calories by ingredient



Number of Servings: 7

Ingredients

    Cooked Winter Squash 12oz frozen
    *Giant Eagle chopped broccoli frozen 12 oz frozen
    *Carrot, 1 7" long carrot
    *Kitchen Basics Chicken Stock, 1 cup
    *Chicken Broth, Reduced Sodium, 1 cup
    Skim Milk, 1 cup
    *Cheese - Philadelphia Cream Cheese -4 oz
    *Kraft Natural Finely Shredded Sharp Cheddar Cheese, 1 cup

Directions

Thaw frozen squash puree. Put in crockpot. Add 1 cup of reduced sodium chicken broth and 1 c of chicken stock. add frozen broccoli and finely sliced carrot. Add salt and pepper to taste. (I also added garlic and onion powder.) Cook on low 8 hours. After 8 hours add cheese and cream cheese. Stir until melted. Puree in a food processor or blender.

Serving Size: Makes 7- 1 cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user CCANDRMOMMY.