Appetizers / Soups / Salads

Cauliflower Butternut Squash Soup is for Soup.

Cauliflower Butternut Squash Soup takes 10 minutes to prepare.

Cauliflower Butternut Squash Soup takes 20 minutes to cook.

Cauliflower Butternut Squash Soup makes 10 servings.

The ingredients for Cauliflower Butternut Squash Soup are:

10 cups broken a part Cauliflower approx 1 lrg head
4 cups cubed Butternut Squash approx 1 small
(peeled and cubed)
1 small Onion cubed
2 Bay Leaves
3 Qts Water
2 Tbl Fresh Parsley
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1/2 tsp Lawrey's Seasoned Salt
1/2 cup Rose Wine Or wine of your choice
1 cup Fat Free Milk (I use Smart Balance as it is creamier)
1/2 cup Half and Half

Here is how you make Cauliflower Butternut Squash Soup:

Place first 4 items in the 3 Qts Water and simmer till very mushy. When done, put in batches in a blender and blend till very creamy. (Don't forget to take out Bay Leaves and toss) In the last batch, add parsley and blend.(when each batch is blended, pour in another pan so you can add the rest of the ingr)To Blended veggies, add Lawery's Seasoned Salt, wine, FF Milk and Half & Half.Heat thru and ServeNumber of Servings: 10Recipe submitted by SparkPeople user GEMINI-SKY.

The nutritional information for Cauliflower Butternut Squash Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 95.3

• Total Fat: 1.7 g
• Cholesterol: 5.0 mg
• Sodium: 134.3 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 5.1 g
• Protein: 4.1 g

The dietary needs meet for Cauliflower Butternut Squash Soup is Low Carb