Rachels Pumpkin and Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 175.5
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,093.5 mg
  • Total Carbs: 35.0 g
  • Dietary Fiber: 10.8 g
  • Protein: 3.1 g

View full nutritional breakdown of Rachels Pumpkin and Butternut Squash Soup calories by ingredient



Number of Servings: 4

Ingredients

    Libby's Pureed Pumpkin
    Butternut Squash
    Onion
    Garlic
    Celery
    Carrots
    Salt (to taste)
    Pepper (to taste)
    Curry Powder (to taste)
    Cinnamon (to taste)
    Nutmeg (to taste)
    Honey
    EVOO
    Vegetable Broth
    Water

Directions

Cube and boil the butternut squash until tender. Mash in a bowl and set aside. While squash is cooking, mix onions, garlic, and EVOO in a large pot over medium heat until onions are golden brown. Add vegetable broth, celery, and carrots. Bring to a simmer. Add mashed butternut squash and pureed pumpkin. Mix together and seasoned as desired. Add water periodically if soup seems too thick.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user RHETLYN31.