Butternut Squash Soup With Pear Recipe

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Ingredients

Count

Nutrition

183

Calories

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Ingredients:

Serving

2 tbsp vegetable oil
1 chopped onion
6 cups (1-inch) cubed peeled butternut squash
2 (14-oz) cans fat-free , less-sodium chicken (or vegetable) broth , or apple cider
2 chopped peeled pears or apples
1 cup water
1/4 cup maple syrup
1/4 tsp cayenne pepper
3/4 tsp salt
1/2 tsp freshly ground black pepper
chopped chives for garnish

Directions:

Heat oil in a Dutch oven over medium heat. Add onion; cook, stirring, 5 minutes, or until softened. Stir in next 8 ingredients (through black pep-per), and bring to a boil over high heat. Reduce heat to low, cover, and simmer 20 minutes, until squash is very soft.
Puree soup in batches in a blender. Serve hot, garnished with chives.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	182.61 Kcal (765 kJ)
Calories from fat	40.97 Kcal
		% Daily Value*
Total Fat	4.55g	7%
Sodium	318.84mg	13%
Potassium	640.46mg	14%
Total Carbs	36.5g	12%
Sugars	18.59g	74%
Dietary Fiber	5.01g	20%
Protein	2.56g	5%
Vitamin C	33.2mg	55%
Vitamin A	1.4mg	47%
Iron	1.6mg	9%
Calcium	102.1mg	10%

Amount Per 100 g
Calories	64.01 Kcal (268 kJ)
Calories from fat	14.36 Kcal
		% Daily Value*
Total Fat	1.6g	7%
Sodium	111.76mg	13%
Potassium	224.49mg	14%
Total Carbs	12.79g	12%
Sugars	6.52g	74%
Dietary Fiber	1.76g	20%
Protein	0.9g	5%
Vitamin C	11.6mg	55%
Vitamin A	0.5mg	47%
Iron	0.6mg	9%
Calcium	35.8mg	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.

Tastes

salty
savory
bitter
sweet

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