Bistro Garden Butternut Squash Soup Recipe

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Ingredients:

Serving

Directions:

Cut squash in halves.
Clean and roast at 450 degrees until very tender, about 1 hour.
Scoop out flesh with spoon and set aside.
In large soup pot, saute onions in 1 tablespoon butter over medium heat until tender.
Add leek and squash and cook 5 minutes.
Add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste.
Place soup mixture in blender, a batch at a time, blending until smooth, and return to pot.
Blend last batch with 1 tablespoon butter and cream.
Return to remaining soup, stirring, and heat through.
Adjust seasoning and thickness.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	106.56 Kcal (446 kJ)
Calories from fat	47.37 Kcal
		% Daily Value*
Total Fat	5.26g	8%
Cholesterol	15.4mg	5%
Sodium	177.03mg	7%
Potassium	276.27mg	6%
Total Carbs	11.76g	4%
Sugars	4.53g	18%
Dietary Fiber	0.97g	4%
Protein	4.31g	9%
Vitamin C	8.7mg	15%
Vitamin A	0.4mg	13%
Iron	0.6mg	4%
Calcium	31.3mg	3%

Amount Per 100 g
Calories	61.04 Kcal (256 kJ)
Calories from fat	27.13 Kcal
		% Daily Value*
Total Fat	3.01g	8%
Cholesterol	8.82mg	5%
Sodium	101.4mg	7%
Potassium	158.25mg	6%
Total Carbs	6.73g	4%
Sugars	2.59g	18%
Dietary Fiber	0.55g	4%
Protein	2.47g	9%
Vitamin C	5mg	15%
Vitamin A	0.2mg	13%
Iron	0.4mg	4%
Calcium	17.9mg	3%

* 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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