|Home > Nutrition > Healthy Recipes > Carrot And Squash Soup|
Nutrition Information:Calories: 96
Protein: 3 g
Carbs: 23 g
Fat: 0 g
Saturated Fat: 0 g
Sodium: 41 mg
Fiber: 2 g
|1||Spray a large saucepan with cooking spray and heat pan to medium-high heat. Add squash, carrots and leeks and cook, uncovered for 7-8 minutes, stirring occasionally.|
|2||Add broth, pepper, and nutmeg then bring to a boil. Reduce heat to low and simmer, covered for 30 minutes or until vegetables are tender.|
|3||Place a third of the soup mixture in a food processor, cover and process until smooth. Repeat with remaining soup and then return to saucepan. Bring to boiling, reduce heat then stir in milk. Add salt to taste.|
|4||Serve soup garnished with a sprig of rosemary (optional).|
|Ratings & Reviews|
|Great soup for fall dieters!
This soup was surprisingly very easy to prepare, and the taste was amazing. The batch it made was huge, so I have lots ...
|Sep 09, 2006|
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|Features from Our Dietitian|
Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
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