BUTTERNUT VEGETABLE SOUP
Walnuts added to the hot soup add a complementary flavor, a little crunch and a nice protein boost. Since I have vegetarians and meat eaters in my midst, I add the cooked turkey breast to the finished soup and heat it for 5 more minutes and all parties are happy. It is a wonderful soup for a cold day but it is also really good served cold on a hot summer day. For the cabbage, I use 1/2 bag of cole slaw salad mix (no dressing).
Provided by StarFire22
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Chop all vegetables into small bite size pieces placing them into large 4 quart pot.
- Add butternut squash soup and water.
- Add salt to taste.
- Add cooked turkey if desired.
- Cover and simmer on low heat 40 minutes, stirring occasionally.
- Ladle into soup bowls and garnish with 1/4 c walnuts.
Nutrition Facts : Calories 471.8, Fat 19.6, SaturatedFat 1.9, Sodium 96.1, Carbohydrate 69.1, Fiber 11.9, Sugar 7.2, Protein 11.8
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