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Butternut Squash and Veggie Soup

50 Min(s)
25 Min(s) Prep
25 Min(s) Cook
Healthy Living
Need an easy soup that uses on-hand ingredients? Then, try our Butternut Squash and Veggie Soup. It's both simple and delicious.
What You Need
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6 servings
Original recipe yields 6 servings
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil
1 onion, chopped
3 cloves garlic, minced
3 cups fat-free reduced-sodium chicken broth
2 cups chopped butternut squash (1/2-inch pieces)
1/2 lb. Yukon gold potatoes (about 3), peeled, cut into 1/2-inch pieces
1 carrot, chopped
1 bay leaf
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
1
Heat dressing in large saucepan on medium heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender.
2
Add all remaining ingredients except cheese; stir. Bring to boil; simmer on medium-low heat 25 min. or until vegetables are tender, stirring occasionally. Remove from heat.
3
Remove and discard bay leaf. Stir cheese into soup.
Kitchen Tips
Tip 1
Special Extra
Garnish soup with 1 Tbsp. coarsely chopped fresh parsley before serving.
Tip 2
Make Ahead
This hearty soup can be prepared ahead of time. Cool, then refrigerate up to 2 days. Reheat just before serving.
Nutrition
Calories
120
Calories From Fat
0
% Daily Value*
Total Fat 4.5g
6%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 460mg
20%
Total Carbohydrates 17g
6%
Dietary Fibers 2g
7%
Sugars 4g
8%
Protein 5g
10%
Vitamin A
220%
Vitamin C
20%
Calcium
10%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings, 1 cup each
* 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.
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