Thanksgiving

Creamy Butternut Squash Soup is for Soup.

Creamy Butternut Squash Soup takes 10 minutes to prepare.

Creamy Butternut Squash Soup takes several minutes to cook.

Creamy Butternut Squash Soup makes 12 servings.

The ingredients for Creamy Butternut Squash Soup are:

* Butternut Squash, 6 cup, cubes (remove)
* Vegetable Broth, 8 cup (remove)
* Milk, canned, evaporated, nonfat, 2 cup (remove)
* Pumpkin, canned, without salt, 1.25 cup (remove)
* Onions, raw, 1 tbsp chopped (remove)
* Ginger Root, 4 tsp (remove)
* Molasses, 3 tbsp (remove)
* Carrots, raw, .5 medium (remove)

Here is how you make Creamy Butternut Squash Soup:

Cook butternut squash (could be in microwave). Add in broth and boil. Add 1 can of pumpkin and two 8-oz cans evaporated nonfat milk. Grate in some ginger root, a tablespoon or so of onion, and half a carrot (be careful of those knuckles!). Add in a little molasses. Season with cinnamon, garam masala or curry powder, nutmeg, and salt.Number of Servings: 12Recipe submitted by SparkPeople user GRATTECIELLA.

The nutritional information for Creamy Butternut Squash Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 109.3

• Total Fat: 0.3 g
• Cholesterol: 1.7 mg
• Sodium: 684.8 mg
• Total Carbs: 23.8 g
• Dietary Fiber: 3.8 g
• Protein: 4.4 g

The dietary needs meet for Creamy Butternut Squash Soup is Vegetarian