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6 servings, 1-1/4 cups each
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Substitute ground cinnamon, dried tarragon leaves or curry powder for the nutmeg.
Garnish each serving with a small dollop of additional sour cream.
Butternut squash should have a hard tough rind and be relatively heavy.
Both a good source of fiber and rich in vitamins A and C, the butternut squash provides a deliciously creamy base for this satisfying soup. And as a bonus, each serving of soup provides more than 1 cup of the recommended 2-1/2 cups of vegetables per day.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
The first time I tasted it it was OK, but as soon as I added a dollop of sour cream, it seemed to change the whole context of the soup. The second time it was very good.
Yummy! But I don't see the point of the carrots, you can't really taste them.
I have prepared this for two seasons now for my mother who has diabetes. It freezes wonderully and tastes great (if you are squash lover!)