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    You are in: Home / Low-cholesterol / Creamy Butternut Squash & Potato Soup (Vegan) Recipe
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    Creamy Butternut Squash & Potato Soup (Vegan)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    HippieVeganMamaTo5's Note:

    A rich and creamy soup. Perfect for cold Winter nights.

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    Units: US | Metric


    1. 1
      Preheat oven to 375°F Spray a baking sheet with oil and spread squash onto sheet. Spray squash lightly, covering the surface of them. Roast for 20-30 minutes, until tender.
    2. 2
      Place celery, garlic, potato, carrot and onion in a large pot with 2 cups water, marjoram, bay leaves, sage, and salt & pepper. Bring water to a boil then simmer for 30 minutes.
    3. 3
      Remove bay leaves and add 2 cups water, soy milk, and squash to pot. Using an immersion blender puree soup. It doesn't need to be completely smooth, but try to avoid leaving large chunks of vegetables.
    4. 4
      (If you don't have an immersion blender put the vegetables into a food processor with the 2 cups of water and blend until smooth. Return to pot and add milk.).
    5. 5
      Heat soup until warm.

    Ratings & Reviews:

    • on January 19, 2010


      Excellent soup! I was a little worried at first about the herbs being overwhelming - but it came out perfect. I used (fake) chicken broth in place of the water - otherwise made it as is. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Creamy Butternut Squash & Potato Soup (Vegan)

    Serving Size: 1 (397 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 188.5
    Calories from Fat 17
    Total Fat 1.9 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 83.0 mg
    Total Carbohydrate 39.9 g
    Dietary Fiber 7.1 g
    Sugars 6.2 g
    Protein 7.2 g

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