Appetizers / Soups / Salads

Butternut Potato Corn and Carrot Soup is for Soup.

Butternut Potato Corn and Carrot Soup takes 20 minutes to prepare.

Butternut Potato Corn and Carrot Soup takes 145 minutes to cook.

Butternut Potato Corn and Carrot Soup makes 10 servings.

The ingredients for Butternut Potato Corn and Carrot Soup are:

3 Potatoes (1 cooked and pureed, 2 diced and added after puree)
2 medium butternut squash
1 large onion
3 cloves of garlic
1 can carrots (whole or slices)
1 can low sodium corn
1 beef bouillon
1 chicken bouillon
1 box chicken broth
12 oz water

Here is how you make Butternut Potato Corn and Carrot Soup:

Bake butternut squash in pyrex dishes for 45 minutes at 425. discard seeds and extra stringy flesh.In a large pot combine broth, peeled and sliced onion, peeled and sliced garlic, 1 potato, and bouillon. add 12 oz water. Let cook on medium heat for 45 minutes. puree soup.next add peeled and diced potato, carrots, and cornlet simmer on low heat for another 30 minutes. Serving Size: about cup and a halfNumber of Servings: 10Recipe submitted by SparkPeople user SSHONE.

The nutritional information for Butternut Potato Corn and Carrot Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 172.5

• Total Fat: 1.4 g
• Cholesterol: 1.9 mg
• Sodium: 711.7 mg
• Total Carbs: 38.6 g
• Dietary Fiber: 7.6 g
• Protein: 4.9 g

The dietary needs meet for Butternut Potato Corn and Carrot Soup is Vegetarian