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    You are in: Home / Recipes / Creamy Pumpkin and Butternut Squash Soup Recipe
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    Creamy Pumpkin and Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    lwilson827's Note:

    The best squash soup ever!!!! Easy to make and you can do it low fat. Perfect for Thanksgiving or on a cool autumn night.

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    Ingredients:

    Serves: 4

    Yield:

    cups

    Units: US | Metric

    Optional

    • shredded gruyere cheese and crouton

    Directions:

    1. 1
      In a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.

    Ratings & Reviews:

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    Nutritional Facts for Creamy Pumpkin and Butternut Squash Soup

    Serving Size: 1 (532 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 290.2
     
    Calories from Fat 156
    54%
    Total Fat 17.4 g
    26%
    Saturated Fat 8.8 g
    44%
    Cholesterol 37.6 mg
    12%
    Sodium 1806.1 mg
    75%
    Total Carbohydrate 28.8 g
    9%
    Dietary Fiber 3.8 g
    15%
    Sugars 6.9 g
    27%
    Protein 8.3 g
    16%

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