Squash and Sweet Potato Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 183.5
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 297.6 mg
  • Total Carbs: 37.5 g
  • Dietary Fiber: 4.2 g
  • Protein: 6.9 g

View full nutritional breakdown of Squash and Sweet Potato Soup calories by ingredient
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Introduction

Recipe taken from allrecipes.com

"Serve this as a first course, or for something a little different welcome your guests as they come in from the cold with a small put of this wonderful winter soup"
Recipe taken from allrecipes.com

"Serve this as a first course, or for something a little different welcome your guests as they come in from the cold with a small put of this wonderful winter soup"

Number of Servings: 8

Ingredients

    - 1 tbsp Crisco Canola or Vegetable Oil
    - 1 Onion, Chopped
    - 2 Cloves Garlic, Chopped
    - 1 Tbsp Chopped Fresh Ginger
    - 1/2 TBSP Red Pepper Flakes (optional)
    - 5 Cups Butternut Squash, peeled and cut into 1/2-inch pieces
    - 3 Cups Sweet Potato, peeled and cut into 1/2-inch pieces
    - 1 Med Carrot, peeled and cut into 1/2-inch pieces
    - 4 Cups Chicken Stock, vegetable stock or water
    - 1 (12 fl oz) can Regular, 2% or Fat Free Carnation Evaporated Milk
    - Salt and Pepper to taste

Directions

1) Heat oil in a large saucepan or Dutch oven on medium heat. Add onion, garlic, ginger and red pepper flakes. Cook on low for 3-5 minutes, until tender and fragrant.

2) Add squash, sweet potato and carrot and cook for 2-3 minutes. Add stock and bring to a boil. Cover pot, reduce heat and simmer for 30 minutes or until vegetables are tender.

3) Puree soup in a blender, food processor or with immersion blender. Return to heat. Stir in Carnation Evaporated Milk. Taste and adjust seasoning if necessary.

Number of Servings: 8

Recipe submitted by SparkPeople user RUTTER12.

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