Butternut Squash Soup Recipe

Submitted by mzt10

Makes 4 servings

Butternut Squash Soup. This is good. One large squash makes double this recipe, about 10 cups of soup.

Ingredients

1	tablespoon canola oil
1	tablespoon unsalted butter
1/2	cup diced onion
3/4	cup diced carrots
4	cups butternut squash
24	oz vegetable stock
1	salt to taste
1	ground black pepper to taste
1	ground nutmeg to taste
1/2	cup lowfat milk

Directions

Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the milk. Heat through, but do not boil. Serve warm with a dash of nutmeg.

Categories

Vegetables, Soup, American

Serving Size 382.8g

Amount Per Serving

Calories

160

Calories from Fat

% Daily Value^*

Total Fat

7.2g

11%

Saturated Fat

2.0g

10%

Trans Fat

0.0g

Cholesterol

10mg

Sodium

94mg

Total Carbohydrates

22.9g

Dietary Fiber

3.6g

14%

Sugars

6.1g

Protein

2.7g

Vitamin A 350%	•	Vitamin C 53%
Calcium 11%	•	Iron 6%

* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

Fat

Protein

Carbs

Alcohol

Other

Calorie Breakdown (?)
Nutrition Breakdown

Daily Values (?)

Nutritional Analysis

Nutrition Grade
96% confidence

Good points

Low in cholesterol

High in potassium

Very high in vitamin A

Very high in vitamin C

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