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Thick and filling, this soup, topped with chives and a drizzle of sour cream, looks as special as it tastes. —Amanda Smith, Cincinnati
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1 cup equals 112 calories, trace fat (trace saturated fat), trace cholesterol, 231 mg sodium, 27 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchange: 2 starch.
Originally published as Creamy Butternut Soup in Simple & Delicious October/November 2010, p19
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Reviewed on Jan. 22, 2012 by LisaLozosky
I loved the simplicity of this recipe, but my husband and I thought it was completely void of flavor. I tried the brown sugar and nutmeg that another reviewer suggested. I even dumped in some black pepper. We still didn't like it.
Reviewed on Nov. 09, 2011 by tmw2000
I must have made a different soup but no one in my family would eat.
Reviewed on Feb. 17, 2011 by TC the cook
really good and easy to make.
Reviewed on Jan. 20, 2011 by plschmitz
Perfect consistency. I also add 1/4 tsp. nutmeg and about 3 Tbsp. brown sugar. The flavor is enhanced if you use roasted squash and simply blend it in with the potato mixture. To quickly blend, I use a hand blender right in the dutch oven.
Reviewed on Nov. 24, 2010 by stamfcows
Very Yummy..Filling and low cal....
Reviewed on Nov. 12, 2010 by mmazrn
So delicious! Would definitely recommend this and I will make it again! Thank you!
Reviewed on Nov. 09, 2010 by nleather
This soup was very good with a mild flavor. I will make it again.
Reviewed on Oct. 11, 2010 by Homecooking29
This recipe is very good, definitely I will remake it over and over for Fall and Thanksgiving and perhaps even Christmas.
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© Reiman Media Group, LLC., 2012