Butternut Squash Pumpkin Soup
This is the perfect use of a shortcut - precut squash! It steams up perfectly to blend into soup.
Servings 6 cups
Calories 92kcal
Ingredients
- 15 ounces pumkin 1 can
- 15 ounces butternut squash steamed, microwaved or roasted till soft
- 4 ½ ounces sweet potato half of a large sweet potato cooked
- ½ cup light coconut milk
- 1 ½ cups Progresso vegetable stock
- 1 teaspoon cinnamon
- ⅛ teaspoon all spice
- ⅛ teaspoon nutmeg
- ½ teaspoon salt
- 5 drops vanilla stevia or add honey - 1 ½ tablespoons
Instructions
- Combine all ingredients in a high powered blender and blend on high for 6-7 minutes, should be steaming when done. OR
- Combine all ingredients in a blender or food processor and puree. Once pureed transfer to a large pot and heat on medium till bubbling/boiling. Stir every 1-2 minutes while heating.
- SERVE Immediately while hot, garnish with pumpkin seeds and parsley. Bacon would be lovely to if you are a meat eater.
Notes
Color darkened after cooling and reheating. Brightness depends on color sweet potato used, the brighter orange the brighter the color.
Per serving estimate:
*Please note calories and nutrition are only an estimate.
Per Cup:
cal- 134
Fat- 1g
Carb 29.9g
fiber 2.9g
sugar 11.2g
protein 2.6g
cal- 134
Fat- 1g
Carb 29.9g
fiber 2.9g
sugar 11.2g
protein 2.6g
Nutrition
Calories: 92kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 460mg | Potassium: 467mg | Fiber: 4g | Sugar: 5g | Vitamin A: 21705IU | Vitamin C: 18.4mg | Calcium: 63mg | Iron: 1.7mg