Dinner

Winter Squash Soup is for Dinner.

Winter Squash Soup takes 60 minutes to prepare.

Winter Squash Soup takes 240 minutes to cook.

Winter Squash Soup makes 15 servings.

The ingredients for Winter Squash Soup are:

2 TBSP EVOO
1 small onion chopped, about 1 cup
2 medium carrots, choppped
2 cloves garlic minced
10 cups cubed (about 8 mashed) baked Acorn Squash (3-4 squash)
2 cups cubed (about 1.5 mashed) baked Yam (1 large yam)
8 cups Chicken Stock
3/4 cup half and half
Seasonings:
1 TBSP Parsley, dried
1/2 TBSP Sage, dried ground
2 tsp salt
1 tsp Curry, yellow ground
1/4 tsp, Cayenne Pepper
Dash (to taste) Black Pepper

Here is how you make Winter Squash Soup:

Make 15.75 cups, serving size 1 cupBake Acorn Squash and Yam in 350 degree oven until softened, cube or mash them. (About an 1 hour)When about 15 minutes is left for the squash-In large suate pan: heat EVOO over medium heat, add onion, cook for 3-5 minutes until softened, add garlic and carrots, cook for another 3-5 minutes.Add onion, carrot garlic mixture to crock pot. Add squash and yam to crock pot. Add chicken stock, mix well. Add seasonings. Mix well.Cook 4-6 hours in crockpot (4 on high, 6 on low). Use immersion blender or transfer to regular blender in batches, blend until smooth. Return to crockpot if using regular blender. Add half and half just before you are ready to serve. Mix well until combined.Number of Servings: 15.75Recipe submitted by SparkPeople user NSKINNER311.

The nutritional information for Winter Squash Soup is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 138.5

• Total Fat: 3.8 g
• Cholesterol: 6.2 mg
• Sodium: 657.6 mg
• Total Carbs: 24.0 g
• Dietary Fiber: 5.5 g
• Protein: 4.3 g