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
Serving Size
per serve
Energy
324 kj
78 kcal
Protein
1.68g
Fat
1.08g
Saturated Fat
0.565g
Trans Fat
0g
Polyunsaturated Fat
0.119g
Monounsaturated Fat
0.062g
Cholesterol
2mg
Carbohydrates
16.25g
Sugar
2.21g
Fibre
2.7g
Sodium
365mg
Potassium
494mg
Calorie Breakdown:
Carbohydrate (80%)
Fat (12%)
Protein (8%)
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*Based on an RDI of 2000 calories
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