To Add: 2 cups light cream/milk 12 cups water 1/2 medium butternut squash (4 cups cubed) or 1 large can of plain pumpkin.
TO MAKE: Cut squash in half. Remove skin & seeds. Chop into small cubes. Bring water to boil in lge pot. Add squash cubes & Creamy Carrot & Ginger Soup Mix. Lower heat & simmer for 30 minutes or until vegetables are tender. Puree soup using a hand blender. Add light cream. Serves 10.
NOTE: This Soup can be served Hot or Cold.
Ingredients: Carrots, celery, potatoes, onions, chicken bouillon(no MSG), spices
This delicious soup is a good source of carotene, which the body converts to Vitamin A. Ginger is an excellent antioxidant & aids digestion. Add a little chicken if you wish.
Serving Size 392g
Amount Per Serving: % Daily Value* % daily Value*
Fat 7.8g 12% Fibre 2.2g 9%
Cholesterol 27mg 9% Sugar 2.4g
Sodium 81mg 3% Protein 1.7g
Carbohydrates 12.3g 4% Vit A 161% Vit C 26% Calcium 7% Iron 4%
*Based on a 2000 calorie diet.