Appetizers / Soups / Salads

Garden Harvest Squash Soup is for Lunch.

Garden Harvest Squash Soup takes 30 minutes to prepare.

Garden Harvest Squash Soup takes 30 minutes to cook.

Garden Harvest Squash Soup makes 8 servings.

The ingredients for Garden Harvest Squash Soup are:

1/4 cup butter
1 large onion, chopped
2 leeks, chopped, white part only
1 large potato, peeled and chopped
1 cup carrots, sliced
2 cups squash, diced
3 cups low sodium chicken stock (Campbells)
1 1/2 cups light cream
Season to taste.

Here is how you make Garden Harvest Squash Soup:

Cook onion and leeks in butter until soft.Add potato, carrot and squash and cook 2-3 minutesPour in stock.Cook 20 minutes until vegetables are tender.Puree until smooth.Can be prepared until this point and refrigerated or frozen.Stir in cream and heat just until hot.Add salt , pepper and thyme to taste.Garnish with sour cream or chives if desired.Serving Size:?Makes 8 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user SALLYB55.

The nutritional information for Garden Harvest Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 184.8

• Total Fat: 9.0 g
• Cholesterol: 30.3 mg
• Sodium: 345.6 mg
• Total Carbs: 23.3 g
• Dietary Fiber: 3.7 g
• Protein: 6.3 g