CREAMY BUTTERNUT SQUASH SOUP
I used to live in Australia, where this soup is served often. I had to have the recipe, and now it's one of my family's favorites. -Tiffany Pope, Draper, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender., Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.
Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1008mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein.
CREAMY BUTTERNUT SQUASH & SAGE SOUP
I recently started experimenting with new soup recipes, and finally created a rich squash version that omits heavy cream altogether, making it a healthier way to curb my creamy-tooth. -Nithya Kumar, Davis, California
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper., Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through.
Nutrition Facts : Calories 255 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 659mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
CREAMY PUMPKIN AND BUTTERNUT SQUASH SOUP
The best squash soup ever!!!! Easy to make and you can do it low fat. Perfect for Thanksgiving or on a cool autumn night.
Provided by Lori W.
Categories Pumpkin
Time 40m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.
CREAMY BUTTERNUT SQUASH WITH CINNAMON SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 21.3 g, Cholesterol 20.6 mg, Fat 10.2 g, Fiber 3.4 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 77.7 mg, Sugar 7.5 g
CREAMY BUTTERNUT SQUASH & CAULIFLOWER SOUP
Every time I see this on a menu, I have to order it. This is slightly sweet, slightly spicy and low fat to boot!
Provided by DiWriter
Categories Vegetable
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, sautee the onion and garlic until golden.
- Add cauliflower, apples and squash and stir together.
- Add broth and spices. Bring to a boil and simmer for 30 minutes or until vegetables are soft.
- Either with a blender, stick blender or food mill, puree the soup until creamy.
- Season with salt and pepper.
- If desired, swirl in sour cream.
Nutrition Facts : Calories 126.4, Fat 0.4, SaturatedFat 0.1, Sodium 18.9, Carbohydrate 32.2, Fiber 5.8, Sugar 8.1, Protein 3.1
CREAMY BUTTERNUT SQUASH, GREEN APPLE & CURRY SOUP
This is a wonderful soup for winter. It's very creamy & flavorful but it is low in calories because there is NO CREAM. If you don't tell... no one will know it's not a full-fat version!!
Provided by msmia
Categories Soy/Tofu
Time 1h
Yield 10 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a large soup pot, saute onion in oil until clear.
- Add curry powder & cook for 1 minute.
- Stir in stock, squash & apples. Bring to a boil.
- Simmer, covered until squash & apples are fork-tender.
- In a blender (or food processor)puree tofu and soup in batches
- Return to pot & season w/ salt & pepper.
Nutrition Facts : Calories 97.9, Fat 2.4, SaturatedFat 0.4, Sodium 7.3, Carbohydrate 19, Fiber 3.3, Sugar 6, Protein 2.9
CREAMY CASHEW BUTTERNUT SQUASH SOUP
Growing up, I spent a lot of time in vegetarian restaurants even though I was not vegetarian, just on a quest to discover delicious, healthy foods that would help my dad to lose weight and feel good. I was already a fan of butternut squash soup when I was introduced to using cashews as a substitute for cream. This soup is loaded with flavor, fiber and protein. One of my favorite things to do is to ask my guests to figure out the mystery ingredient; nobody ever guesses that I have swapped out the heavy cream for the healthy, raw cashews. This soup is perfect for your vegetarian and vegan guests.
Provided by Dawn Lerman
Categories soups and stews, appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In large stockpot or Dutch oven set over medium-high heat, warm the olive oil until shimmering. Add the onions and cook, stirring, until they begin to soften, about 5 minutes. Add the cashews and cook, stirring, until the onions are translucent and the cashews have slightly browned, about 3 minutes. Stir in the garlic and cook for 30 seconds. Add the squash, broth, ginger, cumin, coriander, curry powder, turmeric and stir to combine. Season to taste with salt and pepper, and bring the soup to a simmer. Reduce the heat to low, cover the pot, and cook the soup until the squash is easily pierced with a knife, 20 to 25 minutes. Uncover the soup and let it cool for 15 minutes.
- Starting on slow speed and increasing to high, purée the soup in small batches, in a blender until smooth. Place a towel over the top of the blender in case of any splatters. You can also use an immersion blender (let the soup remain in the pot), but it will take longer to purée until smooth.
- If using a blender, return the soup to the pot, add the coconut milk and rosemary sprig, and cook over low heat, covered, until slightly thickened, for about 15 to 20 minutes. Serve immediately or refrigerate until ready. If serving the soup later, while reheating the soup, thin it out with more broth or coconut milk until the desired consistency.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 373 milligrams, Sugar 4 grams, TransFat 0 grams
SWEET AND CREAMY BUTTERNUT SQUASH SOUP
This filling soup serves well as a healthy dessert (squash is an excellent source of magnesium, potassium, vitamins C and A, and a good source of calcium). It can be served hot or cold and has an interesting texture. I like this recipe because it is simple to make, yet has a lovely flavor. If you enjoy a thicker, more custard-like consistency you can use less than the directed amount of skim milk. If you prefer a soupier thickness, then you should add more skim milk during the simmering process.
Provided by 876645
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large frying pan on low.
- Add squash and spices.
- Stir-cook on low for three minutes and then add water.
- Cover pan and increase heat to level six.
- Allow to steam for ten minutes.
- Remove from heat and blend contents of pan in a food processor with 1/2 quart of skim milk.
- Pour food processor mixture into a pot and add Splenda brown sugar blend.
- Heat to level 6 while stirring in the remaining skim milk. (The amount of milk added is variable to desired texture.).
- Cover and simmer on level 4 for 15 minutes.
- If serving warm, ladle soup into bowls and garnish with crushed walnuts and cinnamon. (An alternative is to use more Splenda Brown Sugar Blend).
- If serving cold, refrigerate for 2 hours and then follow previous instructions.
CREAMY ROASTED BUTTERNUT SQUASH SOUP WITH BLUE CHEESE
This dish was so delicious my family asked me to write down the recipe. The blue cheese crumbles add a delicious touch to the dish. The soup can be served hot or cold, but tastes best at room temperature.
Provided by HealthyCooking
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Toss butternut squash, garlic cloves, and salt together in a bowl.
- Combine 4 tablespoons oil and 1 tablespoon butter in a saucepan over medium heat; cook until butter melts. Pour over butternut squash-garlic mixture and stir until squash is evenly coated. Spread squash out on the prepared baking sheet.
- Roast in the preheated oven until squash is soft and lightly browned, about 30 minutes.
- Meanwhile, heat remaining 1 tablespoon avocado oil and 1 tablespoon butter in a pot over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add roasted butternut squash and 1/2 cup chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove and let soup cool slightly until warm, but no longer steaming hot. Stir in 1 cup milk, 1/2 cup half-and-half, and pepper.
- Puree soup with an immersion blender until smooth. Add more broth, milk, or half-and-half if soup is too thick.
- Ladle soup into bowls and sprinkle with crumbled Gorgonzola. The soup tastes best at room temperature.
Nutrition Facts : Calories 363.1 calories, Carbohydrate 31.5 g, Cholesterol 41.4 mg, Fat 24.3 g, Fiber 4.9 g, Protein 8.6 g, SaturatedFat 9.1 g, Sodium 539.6 mg, Sugar 7.8 g
CREAMY BUTTERNUT SQUASH SOUP ( PAULA DEEN )
Make and share this Creamy Butternut Squash Soup ( Paula Deen ) recipe from Food.com.
Provided by cookiedog
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes.
- Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream if desired.
Nutrition Facts : Calories 294.5, Fat 13.6, SaturatedFat 7.8, Cholesterol 35.1, Sodium 1309.6, Carbohydrate 36.9, Fiber 6.3, Sugar 9.7, Protein 10.2
SWEET & CREAMY BUTTERNUT SQUASH SOUP FROM DISNEY'S BOMA
This recipe is beyond fantastic - it's from Disney's Boma - Flavors of Africa Restaurant at the Animal Kingdom Lodge. There are two versions of this recipe, sweet and savory. This is the sweet version. We always time our visits to this restaurant just to have this incredible soup (they only serve it on certain days)! The chefs were gracious enough to share the recipe with me, and it's an absolute favorite in our family! The soup uses heavy ingredients, but you could try lightening it up with splenda, 2%milk, and half-and-half.
Provided by AmaJoy
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a small pot, melt the butter and pour over the squash. Season squash with salt and pepper and roast in 325-degree oven for 45 minutes (I use a dutch oven for this recipe, as it transfers easily from the oven to the stove).
- In a kettle, mix squash with water. Add heavy cream and milk and puree using an immersion blender. Add sugar, ginger, nutmeg, cinnamon, and coriander.
- Make a slurry with the cornstarch and add to the soup.
- Add the American cheese and continue mixing until smooth.
- Adjust seasoning.
CREAMY BUTTERNUT SQUASH & POTATO SOUP (VEGAN)
Make and share this Creamy Butternut Squash & Potato Soup (Vegan) recipe from Food.com.
Provided by HippieVeganMamaTo5
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F Spray a baking sheet with oil and spread squash onto sheet. Spray squash lightly, covering the surface of them. Roast for 20-30 minutes, until tender.
- Place celery, garlic, potato, carrot and onion in a large pot with 2 cups water, marjoram, bay leaves, sage, and salt & pepper. Bring water to a boil then simmer for 30 minutes.
- Remove bay leaves and add 2 cups water, soy milk, and squash to pot. Using an immersion blender puree soup. It doesn't need to be completely smooth, but try to avoid leaving large chunks of vegetables.
- (If you don't have an immersion blender put the vegetables into a food processor with the 2 cups of water and blend until smooth. Return to pot and add milk.).
- Heat soup until warm.
CREAMY BUTTERNUT SQUASH SOUP WITH GINGER
I was intrigued by the addition of apple vinegar to "round out" the flavor profile of this soup. A couple tablespoons of decoratively swirled creme fraiche (or sour cream) & a sprinkling of toasted slivered almonds makes for an elegant presentation. Found in the Tribune's Food & Drink Weekly.
Provided by Busters friend
Categories Onions
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel the squash, using a sharp vegetable peeler. Cut it in half lengthwise and scoop out the seeds with a spoon. Cut in 1-inch chunks.
- Heat the butter in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes. Add the diced squash, water and salt and bring to a simmer. Cook at a low simmer until the squash is tender enough to smash with a spoon, about 30 minutes.
- Puree the soup, either using an immersion blender or grinding it in several stages in a regular blender. The soup should be completely smooth and a little thicker than heavy cream. Ladle the soup through a strainer into a clean soup pot, discarding any bits of squash or ginger left behind.
- Heat the soup through once more and season to taste, adding salt first and then the vinegar. Add the vinegar one-half teaspoons at a time; it will take a little more than 1 tablespoons.
- To serve, stir the crème fraîche to loosen the texture. Ladle the soup into wide bowls and spoon 1 to 2 Tbsps. of crème fraîche in a decorative pattern onto each. Scatter a few toasted slivered almonds over the soup and serve immediately.
Nutrition Facts : Calories 139, Fat 4.8, SaturatedFat 2.5, Cholesterol 10.2, Sodium 820.5, Carbohydrate 25.1, Fiber 4.3, Sugar 5.1, Protein 2.5
CREAMY BUTTERNUT SQUASH SOUP WITH APPLES AND BACON
From the forums on Mothering.com. Sounds amazing! She says: WARNING! This soup has a bit of a kick to it, so you might want to reduce the red and/or black pepper. It's not much kick, mostly heat, but I wanted to put out an FYI for those of you don't appreciate the heat so much. I'm posting this here to make this week. ETA: I used 5 pieces of thick-cut bacon and 1 Braeburn apple, and 4 cups of water + 2 tsp of chicken boullion and 2 tsp of beef bouillion and forgot the lime and it is AWESOME!
Provided by lolablitz
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook bacon in large soup pot until crispy. Remove bacon and set aside to drain. Discard bacon grease, reserving 2 tablespoons in the pot. (Crumble bacon when cool.).
- Add onions and carrots to soup pot. Saute for approximately five minutes over medium heat until onions are soft. Add celery and apple and saute for another five minutes. Add garlic and saute very briefly, approximately one minute.
- Add squash and chicken broth. Increase heat and bring to a boil. Reduce heat again and allow to simmer for about 20 minutes until carrots are tender.
- If you have an immersion blender, process the mixture in the pot until smooth. If not, CAREFULLY process the mixture in a blender or food processor until smooth. Return mixture to pot.
- Stir in lime juice. Add all remaining ingredients (except garnish) and 2 pieces of reserved crumbled bacon. Simmer for an additional ten minutes until thickened. (Be sure not to boil again as the cream will not be so lovely.).
- Garnish with remaining bacon, sour cream, and red pepper.
Nutrition Facts : Calories 313, Fat 14.6, SaturatedFat 5.7, Cholesterol 26.5, Sodium 930.2, Carbohydrate 40.9, Fiber 6.3, Sugar 14.5, Protein 9.1
CREAMY CHICKEN AND BUTTERNUT SQUASH SOUP
This will become your go-to soup this fall. It's delicious! The seasoning blend adds a great savory flavor. But it's a bit sweet from the butternut squash. We added kale to our soup and liked the fresh taste and crunchy texture. Spinach would be fantastic too.
Provided by cindy sandberg
Categories Vegetable Soup
Time 45m
Number Of Ingredients 10
Steps:
- 1. Combine broth, chicken, squash, celery, pepper, seasoning blend, and salt and pepper in a pot. Bring to a boil, reduce heat and simmer for about 30-45 minutes until chicken and veggies are desired tenderness.
- 2. Stir in greens, if using, and cook until just wilted down, a minute or two more. Taste and adjust seasonings as necessary. Stir in butter and cream.
- 3. *This is not a thick cream soup. If you prefer it thicker, you would have to add some flour or cornstarch dissolved in a little cold water at the end when you add the cream. *This recipe also works well in the Crock Pot if you want a fix-it-and-forget-it meal, and in the pressure cooker if you need it in a hurry!
CREAMY BUTTERNUT SQUASH SOUP WITH FRESH GINGER AND QUINOA
This is a healthy and complete winter food. For thicker soup, add a cubed potato with the squash. Also good served with some sour cream or yogurt.
Provided by ornita4
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon butter and olive oil together in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth, butternut squash, ginger, and cumin to onion and simmer over medium heat until squash is very soft, about 20 minutes.
- Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and pepper.
- Bring salted water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Stir 1 tablespoon butter into cooked quinoa and season with salt. Spoon quinoa into soup.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 40.1 g, Cholesterol 10.2 mg, Fat 8.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 3 g, Sodium 65.2 mg, Sugar 4.5 g
CREAMY BUTTERNUT SQUASH SOUP
This is a creamy soup that uses no cream. I don't remember where I got this recipe but I've been making it for years. You will need a 3 or 4 quart pot.
Provided by Riverside Len
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut up celery, carrot and onion.
- Cut up the squash and potatoes into cubes, about 1 inch.
- Cook celery, carrot and onion over low heat in the olive oil, about 10 minutes.
- Add squash, potatoes and the 4 cups of water.
- Simmer, covered until vegetables are tender, about 20 to 25 minutes.
- Let soup cool a bit, then put into a food processor or blender and puree.
CREAMY BUTTERNUT SQUASH SOUP
Try out our Creamy Butternut Squash Soup recipe no matter your culinary skill level. Even beginner cooks can master delicious Creamy Butternut Squash Soup.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 7 servings, 1 cup each.
Number Of Ingredients 7
Steps:
- Heat oil in large heavy saucepan on medium heat. Add onion and garlic; cook and stir 4 min. or until tender.
- Add squash and broth. Bring to boil. Reduce heat to low; simmer 40 min.
- Pour soup, in batches, into blender container; cover. Blend until smooth. Ladle soup into 7 individual bowls. Top each serving with sour cream and crumbled bacon. Serve with round buttery crackers, if desired.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
CREAMY BUTTERNUT SQUASH AND APPLE SOUP
Steps:
- Preheat oven to 450 degrees F. Line a baking sheet with foil and grease lightly with coconut oil (by spreading or dolloping on the bottom). Using a sharp vegetable peeler, peel the butternut squash while whole until the thick skin has been removed and you're left with the bright orange flesh. After peeling, cut squash long ways (creating 2 halves). Scoop the seeds from the wide end of the butternut squash, using a spoon. Cut remaining butternut squash pieces into 1-2 inch cubes. Spread the cubed and peeled butternut squash cubes onto the lined and greased baking sheet. Season with salt, pepper, garlic, and a dash of cinnamon. Bake at 450 degrees for 30 minutes or until soft (you can bake longer to create a more caramelized end product, upwards to 45 minutes). In a skillet, sauté the onions and garlic until soft and fragrant. Add roasted butternut squash, sautéed onions and garlic and all remaining ingredients into a Vitamix, high speed blender, emersion blender, food processor and blend until smooth and creamy. Keep chilled until serving. Serve warm/hot and garnish with Classic Cashew Cheese or crunchy walnut, pumpkin seeds. Enjoy!
CREAMY BUTTERNUT SQUASH AND TOMATO SOUP
This soup is wonderful as a winter warmer with the butternut squash, celery and tomatoes - and is suitable for vegetarians too.
Provided by lady_heather
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a large saucepan over a medium heat. Cook the onions and celery for 5 minutes, stirring occasionally, until starting to soften. Stir in the tomatoes, squash and stock and bring to the boil. Turn down the heat and simmer for 30-35 minutes, until the squash is really tender. Cool.
- 2. Either blitz in the pan with a stick blender or whizz in batches in a food processor or blender, until smooth. Gently reheat, stirring in the cream, until just simmering. Remove from the heat and season to taste.
Nutrition Facts : Calories 196.8, Fat 15.2, SaturatedFat 9.5, Cholesterol 48.7, Sodium 83.7, Carbohydrate 15.4, Fiber 2.7, Sugar 4.2, Protein 2
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