Squash and Carrot Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 114.1
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 433.5 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 5.1 g
- Protein: 2.7 g
View full nutritional breakdown of Squash and Carrot Soup calories by ingredient
Introduction
This was what we had left in the fridge. We came up with it to use up what we had before we went shopping. Any combination would work. This was what we had left in the fridge. We came up with it to use up what we had before we went shopping. Any combination would work.Number of Servings: 6
Ingredients
-
1/2 Medium Butternut Squash
1 onion
1 cloves garlic
1 medium leek
3 carrots
2 small potatoes
4 celery stalks
6 cups vegetable stock
Hand full of sage leaves, chopped
Salt and pepper to taste
Directions
Roast Squash in oven for 30 min at 400 F. Saute onions and garlic until soft. Add carrots, celery, leek, and potatoes saute until soft. Add stock. Simmer until vegetables soft. Add squash and sage, salt and pepper to taste. Puree and serve hot.
Number of Servings: 6
Recipe submitted by SparkPeople user MADEMCHE.
Number of Servings: 6
Recipe submitted by SparkPeople user MADEMCHE.
