Vegetarian

Butternut Squash and Carrot Soup is for Soup.

Butternut Squash and Carrot Soup takes several minutes to prepare.

Butternut Squash and Carrot Soup takes several minutes to cook.

Butternut Squash and Carrot Soup makes 8 servings.

The ingredients for Butternut Squash and Carrot Soup are:

2 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
4 carrots, sliced
3 stalks celery, diced
2 small or one large butternut squash, peeled and chopped
5 cups vegetable broth
2 tbsp chopped fresh sage
1/2 cup soy milk

Here is how you make Butternut Squash and Carrot Soup:

In a large soup pot, sautee the onion and garlic in olive oil until onions turn soft, about 3 to 5 minutes.Add the carrots and celery and cook for another 3 to 5 miutes.Add the squash and stir just to coat, then add the vegetable broth and sage. Bring to a boil, then reduce heat to a slow simmer. Allow to cook for at least 25 minutes, or until squash is soft.Using a potato masher or a large fork, mash the squash until smooth, or, alternatively, you can puree the soup in a food processor or blender.Stir in the soy milk and season with salt and pepper to taste.Number of Servings: 8Recipe submitted by SparkPeople user LINDAMH80.

The nutritional information for Butternut Squash and Carrot Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 83.5

• Total Fat: 3.8 g
• Cholesterol: 0.0 mg
• Sodium: 623.1 mg
• Total Carbs: 12.3 g
• Dietary Fiber: 2.8 g
• Protein: 1.7 g