Appetizers / Soups / Salads

My Creamy Butternut Squash Soup - 1 serv = 1 C takes several minutes to prepare.

My Creamy Butternut Squash Soup - 1 serv = 1 C takes several minutes to cook.

My Creamy Butternut Squash Soup - 1 serv = 1 C makes 12 servings.

The ingredients for My Creamy Butternut Squash Soup - 1 serv = 1 C are:

13176 grams Butternut Squash
2 large (7-1/4" to 8-1/2" long) Carrots, raw
1 medium (2-1/2" dia) Onions, raw
1 potato (2-1/3" x 4-3/4") Baked Potato (baked potatoes)
4 cup Great value chicken broth reduced sodium (by PANDORAHJO)
2 cup, fluid (yields 2 cups whip Heavy Whipping Cream
2 tbsp Butter, unsalted
.5 tsp Nutmeg, ground
.5 tsp Ginger, ground
2 tsp Cinnamon, ground

Here is how you make My Creamy Butternut Squash Soup - 1 serv = 1 C:

Cook squash, carrots, and potato until they can be easily sliced. Clean squash of seeds and skin then cut into cubes. Remove skin then cube potato. Slice carrots. Add spices, broth, cream, and butter. Cook in covered pot on low heat until all ingredients are soft.Puree until soup is smooth - I used an immersion blender. Cook an additional 10 - 15 minutes. Then enjoyServing Size: Makes 12 - 1 cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user TIGER_LILLY_1.

The nutritional information for My Creamy Butternut Squash Soup - 1 serv = 1 C is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 618.6

• Total Fat: 17.8 g
• Cholesterol: 59.5 mg
• Sodium: 262.9 mg
• Total Carbs: 122.1 g
• Dietary Fiber: 33.1 g
• Protein: 11.3 g

The dietary needs meet for My Creamy Butternut Squash Soup - 1 serv = 1 C is Gluten Free