Winter Squash soup from Lynn
My coworker actually made me this and shared her recipe, Adam and I love it!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 4 cups vegetable broth
- 1 large sweet potato
- 1 butternut squash peeled and cubed
- 1 can libby's pumpkin puree
- 1/2 cup heavy whipping cream or half and half
- 1/4 tsp salt & pepper to taste
- Carbohydrate 48.5806666666667 g
- Cholesterol 82.2 mg
- Fat 22.2866666666667 g
- Fiber 5.2 g
- Protein 3.95133333333333 g
- Saturated Fat 13.8504 g
- Serving Size 1 1 Serving (1175g)
- Sodium 2899.10333333333 mg
- Sugar 43.3806666666667 g
- Trans Fat 1.17426666666666 g
- Calories 403 calories
Add sweet potato and squash to a large pot with veggie broth, salt and pepper. Bring to a boil. Simmer until squash is tender. Blend in food processor or food mill. (I just used a potato masher in the pot). Add pumpkin puree and heavy whipping cream. Add more broth if needed. Salt and pepper to taste. Heat through and serve.
