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Almost Fat-Free Vegetarian Butternut Squash Soup Recipe

Almost Fat-Free Vegetarian Butternut Squash Soup Recipe

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Almost Fat-Free Vegetarian Butternut Squash Soup

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Ingredients:

Serving

2 cups vegetable broth ( may substitute water)
1 lb butternut squash (half of a medium-sized squash)
1 small zucchini
1/2 cup red lentil
1/2 red bell pepper
1/2 tsp curry powder
1/4 tsp nutmeg
black pepper

Directions:

Remove seeds, peel, and cut the squash into small 1 inches cubes.
Cut the zucchini and bell pepper into small chunks.
Put all ingredients except spices into a 2 quart saucepan, and bring to a boil.
Simmer, covered, on low heat for 30 minutes (the lentils will split-this is normal and you may use this as an indication that all of the ingredients are cooked).
Do not drain the liquid.
Pour the soup into a blender, add spices, and blend until smooth.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	222.55 Kcal (932 kJ)
Calories from fat	25.06 Kcal
		% Daily Value*
Total Fat	2.78g	4%
Cholesterol	1.23mg	0%
Sodium	640.21mg	27%
Potassium	854.63mg	18%
Total Carbs	42.57g	14%
Sugars	5.81g	23%
Dietary Fiber	11.26g	45%
Protein	9.96g	20%
Vitamin C	43mg	72%
Vitamin A	1.5mg	50%
Iron	10.7mg	59%
Calcium	87.8mg	9%

Amount Per 100 g
Calories	78.91 Kcal (330 kJ)
Calories from fat	8.89 Kcal
		% Daily Value*
Total Fat	0.99g	4%
Cholesterol	0.44mg	0%
Sodium	227.02mg	27%
Potassium	303.05mg	18%
Total Carbs	15.1g	14%
Sugars	2.06g	23%
Dietary Fiber	3.99g	45%
Protein	3.53g	20%
Vitamin C	15.2mg	72%
Vitamin A	0.5mg	50%
Iron	3.8mg	59%
Calcium	31.1mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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