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14 servings
Prep Time:
20 mins
Cook Time:
30 mins
Meal Types:
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Butternut Squash, Carrot & Yam Soup

Thick and rich satisfying soup.



  1. Cut the squash in pieces, discarding seeds, steam until very soft. Let cool, and scoop the meat away from the peel and set aside.
  2. Fry onions and garlic in butter until soft and transparent (try toasting the garlic until golden brown before adding the onions, it adds to the nutty flavor of the soup).
  3. Add broth and all the other vegetables and boil slowly until all the vegetables are very soft then blend in the blender or with a wand until smooth. Add a little more stock or water if you find it too thick.
  4. Add spices, salt, pepper to taste at the end and let sit for a few minutes. Put a dollop of low fat yogurt in the bowl for something different.
  5. Spice alternatives: Mexican - 1 tbsp pureed chipotle peppers, 1 tsp cumin, chopped cilantro to garnish. French - 1/2 cup white wine, 2 tsp palm rubbed marjoram. Indian - 1 1/2 tsp curry powder, 1 tsp pulverized coriander.
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delicious and satisfying
06 Oct 15 by member: Mayargret
Easy to make and very tasty


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Nutrition summary:

There are 78 calories in 1 serving of Butternut Squash, Carrot & Yam Soup.
Calorie break-down: 12% fat, 80% carbs, 8% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 10
Calories 77
% Daily Values*
Total Fat 1.08g 2%
  Saturated Fat 0.565g 3%
  Polyunsaturated Fat 0.119g  
  Monounsaturated Fat 0.062g  
Cholesterol 2mg 1%
Sodium 365mg 15%
Potassium 494mg  
Total Carbohydrate 16.25g 5%
  Dietary Fiber 2.7g 11%
  Sugars 2.21g  
Protein 1.68g  
Vitamin A 1786% Vitamin C 383%
Calcium 51% Iron 45%
of RDI*
(77 calories)
4% of RDI
Calorie Breakdown:
Carbohydrate (80%)
Fat (12%)
Protein (8%)
* Based on a RDI of 2000 calories