Buttercup Squash Soup
carrots, peeled and chopped
potato, peeled and chopped
onion, peeled and chopped
garlic clove, chopped
buttercup squash peeled and cut into 1-inch cubes
salt and pepper, to taste
Cook vegetables, except squash, in oil in saucepan for a few minutes.
Add chopped garlic and cook a couple more minutes until onions have softened.
Add the stock and squash and bring to boil. Reduce heat to medium low and simmer for 20 minutes or until vegetables are tender.
Blend until smooth.
Season with salt and pepper to taste and add parsley just before serving.
Serving size: 1/12 of a recipe (9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (14%)
% Daily Value
Total Fat 1.59g
Saturated Fat 0.28g
Total Carbohydrates 18.88g
Author: Cathy Connolly
Cathy's chicken stock contains poultry stuffing spices and Knorr stock mix.