Ingredients30 m servings
- In a large saucepan, combine the squash, broth, carrots, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are very tender. Remove from the heat; cool.
- In a blender or food processor, puree squash mixture in batches. Transfer to a bowl, stir in milk. Cover and chill until serving. Garnish with sour cream.
- Nutritional Analysis: One serving (1-1/4 cups) equals 127 calories, 1 g fat (1 g saturated fat), 5 mg cholesterol, 637 mg sodium, 25 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.
ReviewsRead all reviews 4
Sooooo Good!!!! My whole family loved this recipe, we make this at least once a week.
i liked the ease of this recipe. i made it the first time and had guests coming over, so i was a little nervous. in the end, i altered it a bit, as i thought it might be too bland and grated som...
I thought it was very bland.. a waste of a very expensive butternut squash. I added some cinnamon and spices but it just over powered the squash. Maybe just need to tweak the amounts or someth...