Butternut squash and carrot soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 637.4
  • Total Fat: 17.8 g
  • Cholesterol: 20.0 mg
  • Sodium: 2,209.6 mg
  • Total Carbs: 107.2 g
  • Dietary Fiber: 27.6 g
  • Protein: 23.3 g

View full nutritional breakdown of Butternut squash and carrot soup calories by ingredient


Introduction

I was looking for something light and healthy recipe to use my frozen butternut squash. I was looking for something light and healthy recipe to use my frozen butternut squash.
Number of Servings: 1

Ingredients

    3 cup, cubes Butternut Squash
    2 cup, chopped Carrots, raw
    .75 cup, chopped Onions, raw
    3 tsp Margarine, soft
    3.25 cup Soup, chicken broth, canned, less/reduced sodium
    .25 tsp Pepper, white
    .25 tsp Nutmeg, ground
    4 tbsp Daisy Light Sour Cream

Tips

you could also use it a slow cooker. Just before adding broth. Add every in the saucepan in the slow cooker. Then add everything but light sour cream, white pepper, and ground nutmeg. Mix then place lid on slow cooker. Cook on high for 4 hours or low for 8 hours. Everything should be soft. Then blend it in the slow cooker. Last add the sour cream, white pepper, and ground nutmeg.


Directions

In a large covered saucepan cook squash, carrots, and onions in hot butter over medium heat about 8 minutes, stirring occasional.
Add broth.
Bring to boiling; reduce heat.
Simmer covered, for 25 to 35 minutes or until vegetables are very tender.
Cool slightly.

Use food stick blender.
Blend until almost smooth.
Add white pepper and nutmeg; bring just to boiling.
Add light sour cream; heat through.


Serving Size: 6 1/2 cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user DONNA07041961.