Vegetarian

Butternut Squash Soup by Kelly is for Soup.

Butternut Squash Soup by Kelly takes 20 minutes to prepare.

Butternut Squash Soup by Kelly takes 30 minutes to cook.

Butternut Squash Soup by Kelly makes 6 servings.

The ingredients for Butternut Squash Soup by Kelly are:

2 Tbsp. Extra Virgin Olive Oil
2 Garlic cloves, minced
1 medium Onion, White, chopped
4 cup Butternut Squash (about 2 lbs.) peeled, seeded,
and cut into 1" cubes
Potato, raw, 1 medium, (2-1/4" to 3-1/4" dia.), cut into 1" cubes
1 cup Carrots, raw, chopped
4 cups Kitchen Basics Unsalted Vegetable Stock
1 cup Goya coconut milk (shake well before opening
can)
1/2 cup Ancient Harvest's Quinoa, cooked
2 cups Lima Beans large dried (Hannaford), soaked,
rinsed and cooked
dash of black Pepper
Mrs. Dash original to taste

Here is how you make Butternut Squash Soup by Kelly:

1) In large pot, heat oil to med-low. Add garlic, onions, pinch of Mrs. Dash, stirring til transluscint, 3-5 min.2) While cooking, cook the quinoa (takes less than 15 min.)3) Add squash, carrots, potato and stock. Bring to boil.4) Lower to simmer, and cook for 25-30 min. until vegs can be easily pierced with fork.5) Remove from heat and add coconut milk6) Puree in blender, working in batches so not to overflow; or use immersion beater7) If lima beans are cooked, add them and add quinoa8) Season with pepper & Mrs. Dash. Garnish with sprig of thyme or chopped parsley and drizzle of good quality olive oil.Serving Size:?makes 6 1-cup servings

The nutritional information for Butternut Squash Soup by Kelly is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 346.5

• Total Fat: 11.6 g
• Cholesterol: 0.0 mg
• Sodium: 107.8 mg
• Total Carbs: 62.7 g
• Dietary Fiber: 14.3 g
• Protein: 15.7 g

The dietary needs meet for Butternut Squash Soup by Kelly is Vegetarian