Directions:
- In a large Dutch oven over medium heat, melt butter.
- Add onion and cook until soft, approximately 5 minutes.
- Add in the squash, broth, thyme, and nutmeg; stir.
- Once heated to a simmer, cover and cook 20-25 minutes, when the squash is tender.
- Remove thyme.
- In batches, blend until smooth (fill 1/2 full, pulse, then run continuously until smooth).
- Return soup to pot.
- Add cream and stir.
- Simmer briefly and then remove from the heat.
- Add additional water or broth to thin if it is too thick.
- Season with salt and pepper to taste.
- Serve with a sprinkle of nutmeg.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.52 Kcal (660 kJ) | ||
| Calories from fat | 64.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.16g | 11% | |
|---|---|---|---|
| Cholesterol | 17.91mg | 6% | |
| Sodium | 55.6mg | 2% | |
| Potassium | 754.28mg | 16% | |
| Total Carbs | 23.39g | 8% | |
| Sugars | 3.96g | 16% | |
| Dietary Fiber | 3.68g | 15% | |
| Protein | 5.03g | 10% | |
| Vitamin C | 36.8mg | 61% | |
| Vitamin A | 1.7mg | 58% | |
| Iron | 1.7mg | 9% | |
| Calcium | 96.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 45.67 Kcal (191 kJ) | ||
| Calories from fat | 18.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.08g | 11% | |
|---|---|---|---|
| Cholesterol | 5.19mg | 6% | |
| Sodium | 16.12mg | 2% | |
| Potassium | 218.7mg | 16% | |
| Total Carbs | 6.78g | 8% | |
| Sugars | 1.15g | 16% | |
| Dietary Fiber | 1.07g | 15% | |
| Protein | 1.46g | 10% | |
| Vitamin C | 10.7mg | 61% | |
| Vitamin A | 0.5mg | 58% | |
| Iron | 0.5mg | 9% | |
| Calcium | 28mg | 10% | |
* 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.
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