Butternut Squash and Carrot Soup


4.3 of 5 (14)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 104.0
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 185.7 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 2.6 g

View full nutritional breakdown of Butternut Squash and Carrot Soup calories by ingredient
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Introduction

This is a nice warming soup to have on a cold day but I enjoy it any time... This is a nice warming soup to have on a cold day but I enjoy it any time...
Number of Servings: 6

Ingredients

    1 Butternut Squash or Pumpkin - diced
    2 whole large carrots - Diced
    1 Onion Chopped
    2 Pints of Chicken (any) Stock
    I also add
    2 medium sized potato's

Directions

Put all ingredients into a large pan and cook till they are tender. Blend it together either with hand blender in the saucepan or in Liquidizer. Seaon to taste.
It freezes well and I put it in in individual containers and freeze and it can be used when you require it.
You can add skimmed milk to make it creamer I personally don't think it needs it...


Number of Servings: 6

Recipe submitted by SparkPeople user LADYANNEHOWARD.

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I added some cumin and course black pepper. It was super yum! - 2/1/13

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  • Very Good
    1 of 1 people found this review helpful
    I roasted the squash and carrots first in a low oven to give some added depth of flavour - 1/17/10

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  • Very Good
    Very good. We added a little curry powder and it really made the recipe "sing." - 10/26/12

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  • Very Good
    similar to the one I make..but I add celery, garlic, apple and apple cider vinegar. Also I use less stock, just enouch to make the soup creamy when blended. - 1/25/12

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  • Very Good
    Good hearty and easy! - 9/21/11

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