Bfl Butternut Squash Soup Recipe

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Ingredients

Count

Nutrition

742

Calories

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Ingredients:

Serving

2 lbs. butternut squash (1 medium)
1 medium onion - chopped (1cup)
1 tbsp ginger, fresh - grated
3 cups chicken stock
1 cups water , as needed
1 tbsp sage, fresh

Directions:

Pre-heat oven to 400 degrees. Cut butternut squash in half lengthwise and scoop out seeds. Season with salt and pepper and fresh thyme. Spray roasting pan with oil and arrange seasoned squash cut side down and roast. Bake for 40 - 45 minutes or until tender.
Meanwhile heat two cups of stock.
Sauté the onion and ginger over moderate heat for about five minutes or until onion is tender. Add onion and ginger to the warming stock and simmer.
When squash is cooked, scrape pulp from the skin and add to the broth. Transfer to a food processor or blender and puree in batches with chopped sage until smooth. Add more stock to achieve desired consistency. Season with salt and pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	742.45 Kcal (3108 kJ)
Calories from fat	67.68 Kcal
		% Daily Value*
Total Fat	7.52g	12%
Cholesterol	21.6mg	7%
Sodium	1078.02mg	45%
Potassium	4228.56mg	90%
Total Carbs	154.34g	51%
Sugars	39.1g	156%
Dietary Fiber	22.26g	89%
Protein	32.61g	65%
Vitamin C	202.6mg	338%
Vitamin A	9.1mg	302%
Iron	9.7mg	54%
Calcium	551.5mg	55%

Amount Per 100 g
Calories	36.54 Kcal (153 kJ)
Calories from fat	3.33 Kcal
		% Daily Value*
Total Fat	0.37g	12%
Cholesterol	1.06mg	7%
Sodium	53.05mg	45%
Potassium	208.1mg	90%
Total Carbs	7.6g	51%
Sugars	1.92g	156%
Dietary Fiber	1.1g	89%
Protein	1.6g	65%
Vitamin C	10mg	338%
Vitamin A	0.4mg	302%
Iron	0.5mg	54%
Calcium	27.1mg	55%

* 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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