Autumn Gold Butternut Squash Soup Recipe

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Ingredients:

Serving

1 medium butternut squash
1 large onion, chopped
2 tsp vegetable oil
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp thyme
2 bay leaves
1 medium carrot, diced
2 stalks celery, chopped
1 1/2 cups water
1 1/2 cups tomato soup
1 cup apple juice
1 cup orange juice
salt and pepper

Directions:

Cook the squash-I boil it for this recipe and use the broth in place of the water called for.
Saute the chopped onion in the oil with the spices and bay until onion is translucent.
Add the carrot and celery and the squash water.
Cover and simmer until carots are tender.
REmove bay leaves Puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	104.07 Kcal (436 kJ)
Calories from fat	13.94 Kcal
		% Daily Value*
Total Fat	1.55g	2%
Sodium	168.8mg	7%
Potassium	540.24mg	11%
Total Carbs	21.11g	7%
Sugars	12.83g	51%
Dietary Fiber	2.16g	9%
Protein	1.6g	3%
Vitamin C	49.6mg	83%
Vitamin A	0.3mg	11%
Iron	0.6mg	4%
Calcium	49.2mg	5%

Amount Per 100 g
Calories	39.94 Kcal (167 kJ)
Calories from fat	5.35 Kcal
		% Daily Value*
Total Fat	0.59g	2%
Sodium	64.79mg	7%
Potassium	207.35mg	11%
Total Carbs	8.1g	7%
Sugars	4.92g	51%
Dietary Fiber	0.83g	9%
Protein	0.61g	3%
Vitamin C	19mg	83%
Vitamin A	0.1mg	11%
Iron	0.2mg	4%
Calcium	18.9mg	5%

* 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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