Butternut Squash and Carrot Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 100.2
  • Total Fat: 3.3 g
  • Cholesterol: 3.7 mg
  • Sodium: 620.3 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.8 g

View full nutritional breakdown of Butternut Squash and Carrot Soup calories by ingredient
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Number of Servings: 6


    3 cups peeled, diced butternut squash
    2 cups thinly sliced carrot
    3/4 cup thinly sliced leek (or onion)
    1 Tbsp margarine
    2 14-ounce cans vegetable broth
    1/4 tsp ground white pepper
    1/4 tsp ground nutmeg
    1/4 cup half-and-half or light cream
    sour cream garnish (optional)
    toasted pumpkin seed garnish (optional)


1. In a large covered saucepan cook squash, carrot, and leek in hot margarine over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25-35 minutes or until veggetables are very tender. Cool slightly.

2. Place one-third of the squash mixture in a food processor or blender. Cover and process until almost smooth. Repeat with remaining squash mixture. Return all of mixture to saucepan. Add pepper and nutmeg; bring just to boiling. Add half-and half; heat through. If desired, garnish each serving with sour cream, or pumpkin seeds.

Number of Servings: 6

Recipe submitted by SparkPeople user STLGRANMA.

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