Directions:
- BUTTERNUT SQUASH SOUP
- Cut the squash in half and scoop out the seeds.
- Peel the squash and cut into 1 inch pieces.
- In a large pot, heat oil over medium heat.
- Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes.
- Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, and chicken stock.
- Bring to a boil, reduce heat and simmer for 15- 20 minutes, or until the vegetables are tender.
- Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor.
- Puree until smooth. Return to the heat, add the cream and adjust the seasonings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.41 Kcal (542 kJ) | ||
| Calories from fat | 49.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.53g | 9% | |
|---|---|---|---|
| Cholesterol | 6.94mg | 2% | |
| Sodium | 243.76mg | 10% | |
| Potassium | 526.08mg | 11% | |
| Total Carbs | 19.04g | 6% | |
| Sugars | 4.68g | 19% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 3.36g | 7% | |
| Vitamin C | 25.9mg | 43% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 1.2mg | 7% | |
| Calcium | 68.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 61.68 Kcal (258 kJ) | ||
| Calories from fat | 23.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.63g | 9% | |
|---|---|---|---|
| Cholesterol | 3.31mg | 2% | |
| Sodium | 116.19mg | 10% | |
| Potassium | 250.76mg | 11% | |
| Total Carbs | 9.08g | 6% | |
| Sugars | 2.23g | 19% | |
| Dietary Fiber | 1.41g | 12% | |
| Protein | 1.6g | 7% | |
| Vitamin C | 12.3mg | 43% | |
| Vitamin A | 0.6mg | 40% | |
| Iron | 0.6mg | 7% | |
| Calcium | 32.8mg | 7% | |
* 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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