Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 194.9
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 849.2 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 4.9 g
  • Protein: 5.2 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient


Introduction

Savory winter soup. Good with everything diced, or can add curry powder and use an immersion blender to make a creamy Indian-inspired soup. Savory winter soup. Good with everything diced, or can add curry powder and use an immersion blender to make a creamy Indian-inspired soup.
Number of Servings: 16

Ingredients

    3 cup, cubes Butternut Squash
    2 large (7-1/4" to 8-1/2" long) Carrots, raw
    10 serving Baked Red Potato - Small (1.75-2.5" diameter)
    453 grams Lentils
    2 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
    14 cup Vegetable Broth

Directions

Sauté diced carrots and squash in a pan for a few minutes (if you like curry, add 1tbsp curry powder). Dump into pot with remaining ingredients and bring to boil. Summer for 20min or until everything is tender.

Serving Size: Makes 16 1 cup portions

Number of Servings: 16

Recipe submitted by SparkPeople user SBDAUGHERTY.