My Creamy Butternut Squash Soup - 1 serv = 1 C

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 618.6
  • Total Fat: 17.8 g
  • Cholesterol: 59.5 mg
  • Sodium: 262.9 mg
  • Total Carbs: 122.1 g
  • Dietary Fiber: 33.1 g
  • Protein: 11.3 g

View full nutritional breakdown of My Creamy Butternut Squash Soup - 1 serv = 1 C calories by ingredient
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Introduction

Creamy hearty soup.
I used 7lbs pre-cooked pre-seeded weight of butternut squash.
May add .5 teas of curry powder if desired
Creamy hearty soup.
I used 7lbs pre-cooked pre-seeded weight of butternut squash.
May add .5 teas of curry powder if desired

Number of Servings: 12

Ingredients

    13176 grams Butternut Squash
    2 large (7-1/4" to 8-1/2" long) Carrots, raw
    1 medium (2-1/2" dia) Onions, raw
    1 potato (2-1/3" x 4-3/4") Baked Potato (baked potatoes)
    4 cup Great value chicken broth reduced sodium (by PANDORAHJO)
    2 cup, fluid (yields 2 cups whip Heavy Whipping Cream
    2 tbsp Butter, unsalted
    .5 tsp Nutmeg, ground
    .5 tsp Ginger, ground
    2 tsp Cinnamon, ground

Tips

I used a microwave to soften all of the vegetables and an immersion blender to puree the soup.

This recipe is both gluten and sugar free


Directions

Cook squash, carrots, and potato until they can be easily sliced. Clean squash of seeds and skin then cut into cubes. Remove skin then cube potato. Slice carrots.
Add spices, broth, cream, and butter.
Cook in covered pot on low heat until all ingredients are soft.
Puree until soup is smooth - I used an immersion blender. Cook an additional 10 - 15 minutes. Then enjoy

Serving Size: Makes 12 - 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user TIGER_LILLY_1.

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