Butternut Squash Soup Recipe

1. Roast butternut squash by cutting down the middle, sprinkling a little sea salt and pepper on squash and placing face down on a roasting pan. Cook for 35-40 minutes at 350 degress.
   
   
2. In last 5 minutes of butternut squash roasting take butter, onion and ginger and add to a sauce pan, cooking at low heat until butter is fully melted and onion is soft. Around 5 minutes.
   
   
3. Add chicken broth, curry powder and garlic powder. Bring to a simmer and allow it to simmer covered for 10 minutes.
   
   
4. Once butternut squash has finished cooking and has cooled slightly, scoop the "meat" of the squash out making sure no skin is attached. Add to broth mixture.
   
   
5. In batches blend butternut squash and broth mixture in a mixer until at desired consistency.
   
   

Legend

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Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in manganese High in niacin Very high in vitamin A High in vitamin C

Bad points High in saturated fat High in sodium