Thanksgiving

Butternut Squash, Pumpkin and Carrot Soup is for Soup.

Butternut Squash, Pumpkin and Carrot Soup takes 15 minutes to prepare.

Butternut Squash, Pumpkin and Carrot Soup takes 1 minutes to cook.

Butternut Squash, Pumpkin and Carrot Soup makes 8 servings.

The ingredients for Butternut Squash, Pumpkin and Carrot Soup are:

1/2 medium Butternut Squash
1 medium Onions
2 medium Carrots
1 cup canned Pumpkin
4 cloves of Garlic
1 Oxo vegetable cube or other bouillon
3 cups Water
1/4 cup Heavy Whipping Cream\
1 dash of Salt
Pam (Olive Oil)

Here is how you make Butternut Squash, Pumpkin and Carrot Soup:

Generously spray a large pot with Pam (Olive Oil). Sautee chopped onion and garlic. Add chopped carrot and squash, bouillon cube and 1 cup of water and cook on medium heat for 10 minutes. Add pumpkin and 2 more cups of water and lower heat to simmer for 1 hour. If you are like me and like a smoother consistency, you can blend the soup a little bit after about 45 minutes. Set half of the soup aside to cool, pulse gently in blender (be careful with hot liquids in the blender!) and then pour back into pot to finish simmering. Gently stir in cream before serving.8 servings (about 3/4 cup each)Number of Servings: 8Recipe submitted by SparkPeople user CAMILLE-LEON.

The nutritional information for Butternut Squash, Pumpkin and Carrot Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 79.4

• Total Fat: 3.3 g
• Cholesterol: 10.2 mg
• Sodium: 321.1 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 3.4 g
• Protein: 1.5 g

The dietary needs meet for Butternut Squash, Pumpkin and Carrot Soup is Vegetarian