Butternut Squash Soup with Toasted Walnuts Recipe

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Butternut Squash Soup with Toasted Walnuts

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Ingredients

Count

Nutrition

142

Calories

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Ingredients:

Serving

8 cups (1-inch) cubed peeled butternut squash (about 2 1/4 lb)
1 1/2 tsp olive oil
3/4 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
cooking spray
4 cups warm 2% reduced-fat milk, divided
1 (14-oz) can fat-free , less-sodium chicken broth, divided
1/4 cup chopped walnuts, toasted

Directions:

Preheat oven to 400°.
Combine squash, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 45 minutes or until tender. Place half of squash, half of milk, and half of broth in a blender; process until smooth. Pour pureed mixture into a large saucepan. Repeat procedure with remaining squash, milk, and broth. Cook over medium heat 5 minutes or until thoroughly heated (do not bring to a boil). Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Ladle 1 cup soup into each of 8 bowls; sprinkle each serving with 1 1/2 teaspoons nuts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	142.3 Kcal (596 kJ)
Calories from fat	39.35 Kcal
		% Daily Value*
Total Fat	4.37g	7%
Cholesterol	6.1mg	2%
Sodium	283.95mg	12%
Potassium	661.9mg	14%
Total Carbs	21.96g	7%
Sugars	8.76g	35%
Dietary Fiber	2.86g	11%
Protein	6.24g	12%
Vitamin C	26.9mg	45%
Vitamin A	1.3mg	43%
Iron	1.5mg	8%
Calcium	219.5mg	22%

Amount Per 100 g
Calories	55.04 Kcal (230 kJ)
Calories from fat	15.22 Kcal
		% Daily Value*
Total Fat	1.69g	7%
Cholesterol	2.36mg	2%
Sodium	109.83mg	12%
Potassium	256.01mg	14%
Total Carbs	8.49g	7%
Sugars	3.39g	35%
Dietary Fiber	1.11g	11%
Protein	2.41g	12%
Vitamin C	10.4mg	45%
Vitamin A	0.5mg	43%
Iron	0.6mg	8%
Calcium	84.9mg	22%

* 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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