Appetizers / Soups / Salads

Creamed Butternut Squash Soup is for Soup.

Creamed Butternut Squash Soup takes 20 minutes to prepare.

Creamed Butternut Squash Soup takes 60 minutes to cook.

Creamed Butternut Squash Soup makes 20 servings.

The ingredients for Creamed Butternut Squash Soup are:

Diced
4 cups butternut squash
2 cups sweet potato
2 cups potato (your choice, I used russet)
2 cups or 3 large carrots
1 cup onion
1/2 cup leek
1 liter chicken soup stock (used low sodium kind)
.75 liter of water
2 cloves garlic
2 tsp margarine
3/4 cup table cream
1 cup skim milk or type you like to add richness to soup

Here is how you make Creamed Butternut Squash Soup:

In large stock pot, add margarine, onions, and leeks then cook until see through. Then put in stock and water, fill with vegetables. Cook until all ingredients are soft and cooked all the way through. Carefully blend the soup until smooth with no lumps. I used my blender and did small batches until all of the soup was a consistency of baby food. Add cream and milk. Bring soup back up to small boil. Do not overcook as it will curdle the cream. Serving Size: makes 20 2 cup servingsNumber of Servings: 20Recipe submitted by SparkPeople user LAURAKOHORST.

The nutritional information for Creamed Butternut Squash Soup is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 78.6

• Total Fat: 2.3 g
• Cholesterol: 6.2 mg
• Sodium: 150.5 mg
• Total Carbs: 13.3 g
• Dietary Fiber: 2.5 g
• Protein: 2.3 g