Butternut Squash and Carrot Soup Recipe

Looking for an easy Butternut squash and carrot soup recipe? Learn how to make Butternut squash and carrot soup using healthy ingredients.


Submitted by kplamaster

Makes 6 servings



soup from better homes and gardens website

Recipe Ingredients for Butternut squash and carrot soup

3 cups butternut squash, diced
2 cups carrots, thinly sliced
3/4 cup leek, thinly sliced
1 tbsp. butter
32 oz. fat free chicken broth
1/4 tsp. white pepper
1/4 tsp. nutmeg
1/4 cup fat free half and half

Recipe Directions for Butternut squash and carrot soup

  1. In a large covered saucepan, cook the squash, carrot and leek in hot butter over medium heat about 8 min. stirring occasionally. Add broth, bring to boil, reduce heat and simmer, covered for 25 - 35 minutes or until veggies are tender. Cool slightly.

  2. Place 1/3 of the mixture in a blender, cover and blend til almost smooth. Repeat with remaining mixture. Return all to saucepan and add pepper and nutmeg. Bring just to boiling. Add half and half: heat through.

Categories

Soup

Nutrition Facts
Serving Size 281.6g
Amount Per Serving
Calories
102
Calories from Fat
27
% Daily Value*
Total Fat
3.0g
5%
Saturated Fat
1.5g
7%
Trans Fat
0.0g
Cholesterol
5mg
2%
Sodium
546mg
23%
Potassium
516mg
15%
Total Carbohydrates
14.9g
5%
Dietary Fiber
2.7g
11%
Sugars
4.9g
Protein
4.3g
Vitamin A 276% Vitamin C 30%
Calcium 6% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • High in manganese
  • High in niacin
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
  • High in sugar
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