Appetizers / Soups / Salads

Butternut squash soup, low sodium is for Soup.

Butternut squash soup, low sodium takes 30 minutes to prepare.

Butternut squash soup, low sodium takes 360 minutes to cook.

Butternut squash soup, low sodium makes 9 servings.

The ingredients for Butternut squash soup, low sodium are:

6.0 cup, cubes Butternut Squash
3.5 cup Del Monte Diced Tomatoes, No Salt Added
1.0 cup, chopped Onions, raw
0.5 cup, grated Carrots, raw
12.0 serving Salt, substitute: Morton, Salt Substitute, 1/4 tsp (1.2g)/serving
5.0 cup Swanson''s chicken broth no salt added
1.0 clove Garlic
1.0 tbsp Onion powder
1.0 tbsp Garlic powder

Here is how you make Butternut squash soup, low sodium:

Finely dice onion and carrots. Add water to nonstick pan. Add onion and carrots and cook for 5 minutes. Stir, cover and cook for another 5 minutes. Put all ingredients into slow cooker and stir to combine. Cook on high for 5 to 6 hours or on low for 10 to 12 hours. Taste and adjust seasonings as needed. Cook for 30 minutes to allow seasonings to blend.Serving Size: 1.5 cupNumber of Servings: 9.0Recipe submitted by SparkPeople user DSKIRM.

The nutritional information for Butternut squash soup, low sodium is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 100.6

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 122.5 mg
• Total Carbs: 22.5 g
• Dietary Fiber: 6.2 g
• Protein: 2.5 g

The dietary needs meet for Butternut squash soup, low sodium is Low Fat