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Pretty Autumn Soup Recipe
Pretty Autumn Soup Recipe photo by Taste of Home

Pretty Autumn Soup Recipe

Publisher Photo
“Carrots, squash and sweet potato combine to make a healthy and colorful fall soup.” This one’s loaded with vitamin A! Margaret Allen - Abingdon, VA
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 6 servings

Ingredients

  • 2-1/2 cups cubed peeled butternut squash
  • 1 large sweet potato, peeled and cubed
  • 3 medium carrots, sliced
  • 1/4 cup thawed orange juice concentrate
  • 3 cups fat-free milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons reduced-fat sour cream
  • 2 tablespoons minced chives
  • 1 tablespoon sesame seeds, toasted

Nutritional Facts

1 cup equals 166 calories, 1 g fat (1 g saturated fat), 5 mg cholesterol, 190 mg sodium, 33 g carbohydrate, 6 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat-free milk.

Directions

  1. Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth.
  2. Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds. Yield: 6 servings.
Originally published as Pretty Autumn Soup in Healthy Cooking August/September 2009, p36

Nutritional Facts

1 cup equals 166 calories, 1 g fat (1 g saturated fat), 5 mg cholesterol, 190 mg sodium, 33 g carbohydrate, 6 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat-free milk.

Reviews for Pretty Autumn Soup

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 17, 2011

""Very tasty" says my husband. Served with a salad and had a great vegetarian meal."

MY REVIEW
Reviewed Oct. 17, 2011

"I served Pretty Autumn Soup tonight. It was a very simple meal to make on a chilly fall night. I had more butternut squash therefore I increased the skim milk and OJ concentrate.I added lean cooked turkey bacon pieces and topped with chopped garden onions instead of chives, and no sesame seeds. Family said this soup was a keeper."

MY REVIEW
Reviewed Oct. 12, 2011

"Delicious and low in salt, even lower if you use salt substitute. Thanks for sharing!"

MY REVIEW
Reviewed Oct. 12, 2011

"I substituted reduced fat chicken broth for the milk. I am on Weight Watchers and that cut the points in half."

MY REVIEW
Reviewed Jan. 11, 2011

"super easy to make with GREAT flavor.

made for Christmas dinner and was a big hit with everyone.
will definitely make this again!
(especially since all the veggies needed are available year-round)"

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