Vegetarian

Butternut Squash and Turrnip Soup is for Soup.

Butternut Squash and Turrnip Soup takes several minutes to prepare.

Butternut Squash and Turrnip Soup takes several minutes to cook.

Butternut Squash and Turrnip Soup makes 8 servings.

The ingredients for Butternut Squash and Turrnip Soup are:

1 box frozen winter squash, thawed.
1medium Turnip, cubed
1 cup carrots, chopped
1 large Celery stalk chopped
1 cup, chopped onions
1 box vegetable broth
1 tbsp olive oil
Curry powder, 1 tbsp (remove)

Here is how you make Butternut Squash and Turrnip Soup:

saute onion, carrots and celery in olive oil. add some water to keep loose from pan. when vegetables are tender, add turnips and broth, cook until turnips are tender. add butternut squash and curry power. bring to simmer. add salt and pepper to taste. at this point you can blend the soup, but i just mashed it using 1 beater to break up the turnip.i added a few dashes of frank's hot sauce and 1 Tbsp low fat sour cream on top to serve.Number of Servings: 8Recipe submitted by SparkPeople user CAITIETEE.

The nutritional information for Butternut Squash and Turrnip Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 80.1

• Total Fat: 1.9 g
• Cholesterol: 0.0 mg
• Sodium: 883.5 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 1.8 g
• Protein: 1.3 g

The dietary needs meet for Butternut Squash and Turrnip Soup is Vegetarian