Soup

BUTTERNUT SQUASH SOUP is for Soup.

BUTTERNUT SQUASH SOUP takes 25 minutes to prepare.

BUTTERNUT SQUASH SOUP takes 40 minutes to cook.

BUTTERNUT SQUASH SOUP makes 12 servings.

The ingredients for BUTTERNUT SQUASH SOUP are:

Butternut Squash, 3 cup, cubes (remove)
Yellow Sweet Corn, Frozen, 340 grams (remove)
Carrots, raw, 1.5 cup, chopped (remove)
Onions, raw, .5 cup, chopped (remove)
Garlic, 1 clove (remove)
Chicken Breast, no skin, 3 thigh, bone and skin removed (remove)
Curry powder, 2 tbsp (remove)
*A Taste of Thai LITE Coconut Milk, 1.75 cup (remove)
*Potato, raw, 3 medium (2-1/4" to 3-1/4" dia.) (remove)
*Whole Wheat Flour, 1 cup (remove)
Baking Powder, 1 tsp (remove)
Chicken Broth, 2 can (10.75 oz) (remove)
*Cumin seed, 1 tbsp (remove)
Basil, 2 tbsp (remove)
Thyme, fresh, 1 tsp (remove)
Salt, 1 dash (remove)
Chili powder, 1 tbsp (remove)

Here is how you make BUTTERNUT SQUASH SOUP:

Serving Size: Makes approximately 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user LATOUCHE.RAY.

The nutritional information for BUTTERNUT SQUASH SOUP is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 185.7

• Total Fat: 3.7 g
• Cholesterol: 15.5 mg
• Sodium: 297.5 mg
• Total Carbs: 33.5 g
• Dietary Fiber: 5.9 g
• Protein: 8.4 g