Butternut cheddar soup

[greyart]

Here is a soup I love. I think I got the recipe off the wrapper of the sour cream container. With 8 servings it has 5.6 carbs, 1.6 protien, 4.3 fat, 4.8 PECC, 64 cal according to My P.L.A.N.

2 lbs butternut squash peeled and cut into chucks. (I didn't weigh mine, I just used 1 squash)
4 cups chicken broth. ( I made it with the boulion cubes)
1 cup sour cream
1/2 cup shredded chaddar cheese
2 tbsp butter
1/4 tsp ground red pepper ( I didn't have any so I used peprika)
Combine squash and broth in large saucepan and bring to a boil. Reduce heat to medium and simmer until squash is tender. Remove from heat and let stand until cooled down. Puree in blender (split into batches if to much) Return to sauce pan and place on medium heat. Stir in sour cream, cheddar cheese, butter, and red pepper. Season with salt and pepper. Stir until heated through. YUM YUM!!!!!

I freeze the extra into small bags for quick servings. :yum:

[missymagoo]

i am going to try this one. sue

[kevinpa]

I don't if you are aware of this or not but 2 lb of butternut squash yeilds about 7 to 8 cups cubed. At 13 net carbs per cup of raw squash that would make the squash alone 91 carb minimum or 11 carbs per serving without concidering any other of the ingredients. It sound like something in my plan is listed wrong.

[Pelp]

Thanks for that info, Kevin (I think)... I was all excited about the recipe. It sounds wonderful, but your carb count makes it way too high for me.

Thanks for keeping me from blowing my numbers!

Leesa

[greyart]

Hmm... Maybe I did something wrong when I put the recipe in. I entered the squash as pounds not cups.
My PLAN food list it has;
Squash, winter, butternut, raw
1 serving = 1 lb
Carbohydrate, by difference 53.03 g
Fiber, total dietary 9.07 g
PECC 43.95 g
And put in the recipe ingrediant list 2 pounds. I must have messed up on serving size or something, sorry.

But I'm on a whole foods plan so I don't limit vegetable carbs just refined grains, pasta and such.