Preparation Time: 20 mins
Cooking Time: 30 mins
Rating:
FatSecret Members Average Rating
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Butternut Squash, Carrot & Yam Soup
Thick and rich satisfying soup.
Ingredients
Directions
- Cut the squash in pieces, discarding seeds, steam until very soft. Let cool, and scoop the meat away from the peel and set aside.
- Fry onions and garlic in butter until soft and transparent (try toasting the garlic until golden brown before adding the onions, it adds to the nutty flavor of the soup).
- Add broth and all the other vegetables and boil slowly until all the vegetables are very soft then blend in the blender or with a wand until smooth. Add a little more stock or water if you find it too thick.
- Add spices, salt, pepper to taste at the end and let sit for a few minutes. Put a dollop of low fat yogurt in the bowl for something different.
- Spice alternatives: Mexican - 1 tbsp pureed chipotle peppers, 1 tsp cumin, chopped cilantro to garnish. French - 1/2 cup white wine, 2 tsp palm rubbed marjoram. Indian - 1 1/2 tsp curry powder, 1 tsp pulverized coriander.
122 members have added this recipe to their cookbook.
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Reviews
delicious and satisfying
06 Oct 15 by member: Mayargret
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Nutritional Summary:
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There are 78 calories in 1 serving of Butternut Squash, Carrot & Yam Soup.
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Calorie Breakdown: 12% fat, 80% carbs, 8% prot. |
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Nutrition Facts
Amount Per Serving
Calories
78
% Daily Values*
Total Fat
1.08g
1%
Saturated Fat
0.565g
3%
Trans Fat
0g
Polyunsaturated Fat
0.119g
Monounsaturated Fat
0.062g
Cholesterol
2mg
1%
Sodium
365mg
16%
Total Carbohydrate
16.25g
6%
Dietary Fiber
2.7g
10%
Sugars
2.21g
Protein
1.68g
Vitamin D
-
Calcium
36mg
3%
Iron
0.57mg
3%
Potassium
494mg
11%
Vitamin A
318mcg
35%
Vitamin C
16.5mg
18%
Calorie Breakdown:
Carbohydrate (80%)
Fat (12%)
Protein (8%)
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*Based on an RDI of 2000 calories
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