Butternut Squash Soup (Cooking Light) Recipe

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Ingredients:

Serving

1 tbsp butter
3 1/2 cups cubed peeled butternut squash (about 1 1/2 lb)
3/4 cup chopped carrot
1/2 cup chopped sweet onion
2 1/2 cups reduced-sodium fat-free chicken broth
1/4 cup fat-free half-and-half
1/8 tsp salt

Directions:

1. To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt.
2. Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	161.5 Kcal (676 kJ)
Calories from fat	39.19 Kcal
		% Daily Value*
Total Fat	4.35g	7%
Cholesterol	8.93mg	3%
Sodium	292.02mg	12%
Potassium	730.03mg	16%
Total Carbs	30.43g	10%
Sugars	6.08g	24%
Dietary Fiber	4.42g	18%
Protein	4.18g	8%
Vitamin C	38.6mg	64%
Vitamin A	2mg	66%
Iron	1.7mg	9%
Calcium	143.9mg	14%

Amount Per 100 g
Calories	41.45 Kcal (174 kJ)
Calories from fat	10.06 Kcal
		% Daily Value*
Total Fat	1.12g	7%
Cholesterol	2.29mg	3%
Sodium	74.95mg	12%
Potassium	187.36mg	16%
Total Carbs	7.81g	10%
Sugars	1.56g	24%
Dietary Fiber	1.13g	18%
Protein	1.07g	8%
Vitamin C	9.9mg	64%
Vitamin A	0.5mg	66%
Iron	0.4mg	9%
Calcium	36.9mg	14%

* 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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