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Butternut Squash and Veggie Soup

Name: Butternut Squash and Veggie Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings, 1 cup (250 mL) each
Ingredients: 1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing; 1 onion, chopped; 3 cloves garlic, minced; 2 cups cut-up butternut squash (1/2-inch pieces); 1 carrot, cut into 1/2-inch pieces; 1 Yukon gold potato (1/2 lb./225 g), peeled, cut into 1/2-inch pieces; 3 cups 25%-less-sodium vegetable broth; 1 bay leaf; 1/4 cup Kraft 100% Parmesan Aged Grated Cheese

1 Review(s)

45 Min

Prep : 20 Min Cook: 25 Min

Need an easy soup recipe that uses on-hand ingredients? Then, try our Butternut Squash and Veggie Soup. It's simple and delicious.

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6 Servings

Original recipe yields 6 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing

1 onion, chopped

3 cloves garlic, minced

2 cups cut-up butternut squash (1/2-inch pieces)

1 carrot, cut into 1/2-inch pieces

1 Yukon gold potato (1/2 lb./225 g), peeled, cut into 1/2-inch pieces

3 cups 25%-less-sodium vegetable broth

1 bay leaf

1/4 cup Kraft 100% Parmesan Aged Grated Cheese

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How do I make it ?

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Step 1

Heat dressing in large saucepan on medium heat. Add onions and garlic; cook and stir 5 min. or until tender.

Step 2

Add all remaining ingredients except cheese; stir. Bring to boil; simmer on medium-low heat 25 min. or until vegetables are tender, stirring occasionally.

Step 3

Remove and discard bay leaf. Stir cheese into soup.

Kraft Kitchen Tips!

Special Extra

Garnish soup with 1 Tbsp. coarsely chopped fresh parsley just before serving.

Make Ahead

This hearty soup can be prepared ahead of time. Cool, then refrigerate up to 2 days. Reheat just before serving.

Special Extra

Stir 2 cups loosely packed baby spinach leaves into soup for the last 2 min. of the cooking time.

Nutrition

Calories

110

Calories From Fat

% Daily Value

Fat 3 g

Saturated fat 1 g

5 %

Cholesterol 5 mg

Sodium 490 mg

20 %

Carbohydrate 17 g

Fibre 3 g

Sugars 4 g

Protein 4 g

Vitamin A

60 %

Vitamin C

30 %

Calcium

8 %

Iron

6 %

Servings

6 servings, 1 cup (250 mL) each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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