Appetizers / Soups / Salads

Creamy Fall Soup is for Soup.

Creamy Fall Soup takes 15 minutes to prepare.

Creamy Fall Soup takes 45 minutes to cook.

Creamy Fall Soup makes 10 servings.

The ingredients for Creamy Fall Soup are:

3 cups chopped Carrots (about a pound)
2 cups Butternut squash (about 2 depending on size)
1 cup chopped Celery (2 stalks)
1/4 cup chopped onion
3 cloves of garlic rough chopped
1 cup Pumpkin (can no salt added)
4 cups Vegetable Stock
1 teaspoon freshly grated orange peel
1 Tablespoon ground ginger
2 Tablespoons ground Cinnamon
1 Tablespoon ground nutmeg
3 Tablespoons Fat Free Cream
2Tablespoons Brown sugar

Here is how you make Creamy Fall Soup:

1. In large saucepan, add vegetable stock and heat it to boiling. Meanwhile chop the Butternut squash (PLEASE READ NOTE AT BOTTOM OF RECIPE), celery, carrots, garlic and onion. Then add to the saucepan with the vegetable stock. Add Pumpkin and then Combine all Orange peel, and all the dry ingredients ginger, cinnamon, nutmeg and brown sugar. (Reserve Cream) Bring to a boiling; reduce heat. cover and cook for 10 to 15 minutes or until vegetables are tender. Add Cream to vegetable mixture and stir. 2. In food processor or covered blender carefully puree the mixture, a little at a time, until it's smooth. Return mixture to another saucepan; cook and stir until heated through. Ladle into soup bowls. If you like you can garnish with some a dollop of fat free yogurt or Greek yogurt. Makes 10 servings about 1 to 1 1/2 cups per serving. ************************************************************** Butternut squash and Acorn squash have been known to cause an allergic reaction called Contact dermatitis in many individuals, especially in food preparation where the squash skin is cut and exposed to the epidermis. Food handlers and kitchen workers should take precautions to wear rubber or latex gloves when peeling butternut and acorn squash to avoid temporary Butternut squash dermatitis. A contact dermatitis reaction to butternut or acorn squash may result in orange and cracked skin, a sensation of "tightness", "numbness", "roughness" or "rawness". Applying Cortisone cream to the affected area should stop the reaction within 24 hours.~ Via WikipediaI learned this the hard way, I have cooked with Acorn squash before but I never pealed it. I roast it in it's skin and scoop it out since it's so hard to peal. This was my first time cooking with butternut squash and I did have a reaction, it wasn't until I realized something was wrong that I looked it up and unfortunately it was too late. So please don't make the same mistake! ENJOY! Number of Servings: 10Recipe submitted by SparkPeople user MRSMPIV.

The nutritional information for Creamy Fall Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 65.0

• Total Fat: 0.6 g
• Cholesterol: 0.0 mg
• Sodium: 413.6 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 4.2 g
• Protein: 1.3 g

The dietary needs meet for Creamy Fall Soup is Low Fat