Baby or Toddler Squash and Rice Soup
Added to shopping list. Go to shopping list.
Ingredients10 m servings 73 cals
Original recipe yields 2 servings
- Blend butternut squash and water together in a food processor until smooth. Slowly mix brown rice into squash mixture until desired consistency is reached; stir in yogurt.
Per Serving: 73 calories; 0.4 g fat; 17 g carbohydrates; 1.9 g protein; < 1 mg cholesterol; 12 mg sodium. Full nutrition
ReviewsRead all reviews 1