Creamy Fall Soup
25 mins (prep 10, cooking 15)
11 ingredients
4 servings
This is another one of my mother's recipes. This soup is very satisfying in the fall. I like it with my mother's cornbread recipe, that is also posted here. For those on a low fat or low salt diets, this is easily adapted by leaving out the cream and salt.

Categories:  seasonal , north-american , food-processor~blender , equipment , bisques~cream-soups , soups-&-stews , time-to-make , <-30-mins , small-appliance , american , number-of-servings , southern-u.s. , vegetarian , squash , vegetable ,
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Serving Size (571.2 g)
Servings 4
Amount per Serving
Calories 417.48 Calories from Fat 57.78
% Daily Value *
Total Fat 6.42g 39.52%
Saturated Fat 1.26g 25.14%
Trans Fat 0.0g %
Cholesterol 5.7mg 7.6%
Sodium 932.38mg 155.4%
Total Carbohydrate 72.89g 97.19%
Dietary Fiber 12.58 g 201.24%
Sugars 20.11 g %
Protein 21.56g 172.51%
Vitamin A 2885.44IU% Vitamin C 64.83mg%
Calcium 329.42mg% Iron 5.02mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
yellow squash, grated parmigiano-reggiano cheese, salt and pepper