Appetizers / Soups / Salads

Rachels Pumpkin and Butternut Squash Soup is for Soup.

Rachels Pumpkin and Butternut Squash Soup takes 10 minutes to prepare.

Rachels Pumpkin and Butternut Squash Soup takes 30 minutes to cook.

Rachels Pumpkin and Butternut Squash Soup makes 4 servings.

The ingredients for Rachels Pumpkin and Butternut Squash Soup are:

Libby's Pureed Pumpkin
Butternut Squash
Onion
Garlic
Celery
Carrots
Salt (to taste)
Pepper (to taste)
Curry Powder (to taste)
Cinnamon (to taste)
Nutmeg (to taste)
Honey
EVOO
Vegetable Broth
Water

Here is how you make Rachels Pumpkin and Butternut Squash Soup:

Cube and boil the butternut squash until tender. Mash in a bowl and set aside. While squash is cooking, mix onions, garlic, and EVOO in a large pot over medium heat until onions are golden brown. Add vegetable broth, celery, and carrots. Bring to a simmer. Add mashed butternut squash and pureed pumpkin. Mix together and seasoned as desired. Add water periodically if soup seems too thick.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user RHETLYN31.

The nutritional information for Rachels Pumpkin and Butternut Squash Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 175.5

• Total Fat: 5.0 g
• Cholesterol: 0.0 mg
• Sodium: 1,093.5 mg
• Total Carbs: 35.0 g
• Dietary Fiber: 10.8 g
• Protein: 3.1 g

The dietary needs meet for Rachels Pumpkin and Butternut Squash Soup is Vegetarian