Side Items

Creamy Potato and Squash Soup takes 10 minutes to prepare.

Creamy Potato and Squash Soup takes 20 minutes to cook.

Creamy Potato and Squash Soup makes 6 servings.

The ingredients for Creamy Potato and Squash Soup are:

1 onion, diced
1 tsp olive oil
2.5 c defatted chicken stock
1 tart apple, peeled and diced
1 baking potato, peeled and diced
.5 tsp dried thyme
.25 tsp dried marjoram
.25 tsp ground black pepper
Pinch of red pepper
1 box (12 oz) frozed cooked squash
.5 c skim or evaporated milk

Here is how you make Creamy Potato and Squash Soup:

In a 3-quart saucepan over medium heat, saute the onions in the oil for 5 minutes, or until softened. Add the stock, apples, potatoes, thyme, marjoram, black pepper and red pepper. Bring to a boil.Add the frozen block of squash. Cover and simmer for 10 minutes, or until the squash has thawed and the vegetables are soft.Working in batches, transfer the mixture to a blender and puree. Return to the pot. Stir in the milk. Heat briefly.Number of Servings: 6Recipe submitted by SparkPeople user LESLIE64.

The nutritional information for Creamy Potato and Squash Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 122.5

• Total Fat: 2.2 g
• Cholesterol: 3.4 mg
• Sodium: 278.6 mg
• Total Carbs: 22.5 g
• Dietary Fiber: 3.6 g
• Protein: 4.6 g

The dietary needs meet for Creamy Potato and Squash Soup is Low Fat