Butternut Squash Soup II Recipe

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Ingredients:

Serving

2 tbsp butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fl oz) container chicken stock
salt and freshly ground black pepper to taste

Directions:

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	141.07 Kcal (591 kJ)
Calories from fat	52.43 Kcal
		% Daily Value*
Total Fat	5.83g	9%
Cholesterol	15.49mg	5%
Sodium	72.69mg	3%
Potassium	467.79mg	10%
Total Carbs	21.08g	7%
Sugars	5.23g	21%
Dietary Fiber	3.78g	15%
Protein	2.43g	5%
Vitamin C	11.3mg	19%
Vitamin A	1.2mg	41%
Iron	1mg	6%
Calcium	53.7mg	5%

Amount Per 100 g
Calories	86.36 Kcal (362 kJ)
Calories from fat	32.1 Kcal
		% Daily Value*
Total Fat	3.57g	9%
Cholesterol	9.48mg	5%
Sodium	44.5mg	3%
Potassium	286.36mg	10%
Total Carbs	12.9g	7%
Sugars	3.2g	21%
Dietary Fiber	2.31g	15%
Protein	1.49g	5%
Vitamin C	6.9mg	19%
Vitamin A	0.7mg	41%
Iron	0.6mg	6%
Calcium	32.9mg	5%

* 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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