Squash Soup


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 286.1
  • Total Fat: 10.1 g
  • Cholesterol: 20.9 mg
  • Sodium: 3,180.5 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 18.3 g

View full nutritional breakdown of Squash Soup calories by ingredient



Number of Servings: 4

Ingredients

    2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces
    1 1/2 cups diced onion
    2 carrots, peeled and diced
    3 (13 3/4-ounce) cans chicken broth
    1/2 teaspoon salt
    2 tablespoons butter
    1/2 cup milk
    Sour cream, for garnish

Directions

In a medium saucepan, combine squash, onion, carrots, broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk milk into the soup. Serve in wide, shallow bowls with a dollop of sour cream, if desired.
Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LAURENEMARKIS.

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    Haven't tried it yet, but sounds delicious! Looks like a lot of salt though. I would use low sodium chicken broth, and not add the extra salt it calls for. If you have to add a little salt to taste once it's made you could probably do that. - 10/30/08