Pretty Autumn Soup
Carrots, squash and sweet potato combine to make a healthy and colorful soup, which I especially enjoy during the fall. —Margaret Allen, Abingdon, Virginia
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
Reviews
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"Very tasty" says my husband. Served with a salad and had a great vegetarian meal.
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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.
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Delicious and low in salt, even lower if you use salt substitute. Thanks for sharing!
I substituted reduced fat chicken broth for the milk. I am on Weight Watchers and that cut the points in half.
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)
Because I have MS and can't cut the vegetables, I found pre peeled and cut vegetables in the grocery store and they worked out great.