** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Combine this flavorful soup with a loaf of artisan bread and a mixed green salad to create a simple but hearty meal that warms your bones as the wind howls and the snow blows in late Fall.
2. Add onions and carrots. Cook until onions are softened, about 5 minutes, stirring often.
3. Add squash and 4 cups stock. Bring to boil. Simmer, covered, until vegetables are soft, about 20 minutes.
4. Strain solids from liquid, reserving both. Puree solids in processor or in batches in blender until completely smooth.
5. Return to pot. Stir in liquid, remaining stock and water to thin soup.
6. Soup should be thick. Season to taste with salt, nutmeg and pepper.
7. Refrigerate up to 4 days or freeze up to 3 months.
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Dietary Notes:
This recipe is low-fat with 1.17g per serving, low-saturated fat with 0.58g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 109% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Onion allergies.
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