Butternut Squash Soup With Brussels Sprouts Recipe

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Butternut Squash Soup With Brussels Sprouts
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Ingredients
10
Count
Nutrition
63
Calories
Total time
17
Minutes
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Ingredients:

Directions:

  1. Saute garlic and onion in butter over low heat, covered, until translucent.
  2. Add squash, sugar, salt, pepper, green onion bottoms, and chicken broth.
  3. Cook for 2 hours.
  4. Add Brussels Sprouts, cook 20 minutes.
  5. Add onion tops, cook 10 minutes.
  6. Serve or store for the next day.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 63.44 Kcal (266 kJ)
Calories from fat 31.23 Kcal
% Daily Value*
Total Fat 3.47g 5%
Cholesterol 9.16mg 3%
Sodium 818.63mg 34%
Potassium 268.4mg 6%
Total Carbs 6.5g 2%
Sugars 2.02g 8%
Dietary Fiber 1.86g 7%
Protein 1.28g 3%
Vitamin C 35.3mg 59%
Vitamin A 0.2mg 6%
Iron 0.5mg 3%
Calcium 33.7mg 3%
Amount Per 100 g
Calories 39.86 Kcal (167 kJ)
Calories from fat 19.63 Kcal
% Daily Value*
Total Fat 2.18g 5%
Cholesterol 5.76mg 3%
Sodium 514.4mg 34%
Potassium 168.66mg 6%
Total Carbs 4.09g 2%
Sugars 1.27g 8%
Dietary Fiber 1.17g 7%
Protein 0.8g 3%
Vitamin C 22.2mg 59%
Vitamin A 0.1mg 6%
Iron 0.3mg 3%
Calcium 21.2mg 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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Recipe Tags

Weightwatchers Points

  • 1.2
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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