Vegetarian

Carrot/squash soup is for Lunch.

Carrot/squash soup takes several minutes to prepare.

Carrot/squash soup takes several minutes to cook.

Carrot/squash soup makes 6 servings.

The ingredients for Carrot/squash soup are:

4.5 cups carrots chopped
5 cups fresh spinach
2 cups parsnips chopped
Pepper or Buttercup squash baked, 2 cups
Vegetable broth low sodium 3 cups
water

Here is how you make Carrot/squash soup:

add all ingred in pot except spinach and squashadd water to just cover the chopped vegetablenow add spinach on mix aroundBoil until all is cooked a softadd squash scooped out of shellpuree with a hand blenderServing Size: 2 cups per serving makes about 12 cups of soupNumber of Servings: 6Recipe submitted by SparkPeople user BYTAUTAS.

The nutritional information for Carrot/squash soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 127.8

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 563.8 mg
• Total Carbs: 30.3 g
• Dietary Fiber: 8.1 g
• Protein: 3.1 g

The dietary needs meet for Carrot/squash soup is Vegetarian