Brunch

Butternut squash and carrot soup is for Soup.

Butternut squash and carrot soup takes several minutes to prepare.

Butternut squash and carrot soup takes several minutes to cook.

Butternut squash and carrot soup makes 1 servings.

The ingredients for Butternut squash and carrot soup are:

3 cup, cubes Butternut Squash
2 cup, chopped Carrots, raw
.75 cup, chopped Onions, raw
3 tsp Margarine, soft
3.25 cup Soup, chicken broth, canned, less/reduced sodium
.25 tsp Pepper, white
.25 tsp Nutmeg, ground
4 tbsp Daisy Light Sour Cream

Here is how you make Butternut squash and carrot soup:

In a large covered saucepan cook squash, carrots, and onions in hot butter over medium heat about 8 minutes, stirring occasional. Add broth.Bring to boiling; reduce heat.Simmer covered, for 25 to 35 minutes or until vegetables are very tender.Cool slightly.Use food stick blender.Blend until almost smooth.Add white pepper and nutmeg; bring just to boiling.Add light sour cream; heat through.Serving Size: 6 1/2 cup servingsNumber of Servings: 1Recipe submitted by SparkPeople user DONNA07041961.

The nutritional information for Butternut squash and carrot soup is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 637.4

• Total Fat: 17.8 g
• Cholesterol: 20.0 mg
• Sodium: 2,209.6 mg
• Total Carbs: 107.2 g
• Dietary Fiber: 27.6 g
• Protein: 23.3 g