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Tomato Butternut Soup

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Submitted by djm1172

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

1 1
MEDIUM MEDIUM BUTTERNUT SQUASH
peeled and diced *
2 473
CUPS ML SOY *
29 838.1
OUNCES ML/G TOMATOES
diced
1 5
TEASPOON ML SALT
or to taste
1 15
TABLESPOON ML GINGER
fresh, opt.

Directions

Place small pieces of squash in saucepan with soy.

Simmer until squash is soft.

Add 1 can tomatoes, purée with squash. Add another can of diced tomatoes, leaving in chunks.

Heat, add salt, ginger and serve.

Garnish with croutons and green onions.

Prep Time: 15 minutes Cooking Time: 30 minutes Yield: 5 to 6 servings

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 33 7% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 400mg 17%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 94% Vitamin C 31%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 
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