Try this Butternut Squash Soup recipe, or contribute your own.Suggest a better description
Put all ingredients in a crock pot and cook on high for about 4 or 5 hours. Either take out and put in blender or use an immersion blender to blend ingredients. Leave in crock pot and add cream cheese and again blend. Cook about another 15 minutes.
Depending on the size of your squash you may add more seasonings and chicken broth or if you want a thinner soup.
The recipe does not call for brown sugar but I add about a tablespoon because I did not care for the tartness of the soup.
Also, used some small noodles when serving.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (508g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 94 (49%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 31.2mg||10 %|
|Sodium 1350.9mg||47 %|
|Potassium 600.1mg||16 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 18.8g|
|Protein 4.7g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 190
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