Butternut Squash Soup With Tomato Salsa Recipe

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Ingredients:

Serving

1 large butternut squash or 1 large pumpkin, halved and seeded
5 tbsp garlic-flavored olive oil
2 onions, chopped
5 cups water
4 -8 tbsp salsa
salt and pepper

Directions:

Preheat the oven to 425°F Place the squash on a baking sheet and brush with some of the oil and roast for 25 minutes.
Reduce the temperature to 375F and cook for 20-25 minutes more or until the squash is tender.
Heat the remaining oil in a large heavy pan and cook the onions over a low heat for about 10 minutes or until softened.
Meanwhile, scoop the squash out of the skin, adding it to the pan.
Pour in 5 cups of water and stir in salt and plenty of black pepper.
Bring to boil, cover and simmer for 10 minutes.
Cool the soup slightly, then process it in a blender or food processor to a smooth puree.
Alternatively press the soup through a fine sieve with a back of a spoon.
Reheat without boiling, then ladle it into warmed bowls.
Top each serving with a spoonful of salsa and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	41.2 Kcal (172 kJ)
Calories from fat	4 Kcal
		% Daily Value*
Total Fat	0.44g	1%
Sodium	161.38mg	7%
Potassium	224.36mg	5%
Total Carbs	8.83g	3%
Sugars	3.18g	13%
Dietary Fiber	1.87g	7%
Protein	1.3g	3%
Vitamin C	9.4mg	16%
Vitamin A	0.3mg	9%
Iron	0.3mg	2%
Calcium	53.7mg	5%

Amount Per 100 g
Calories	11.93 Kcal (50 kJ)
Calories from fat	1.16 Kcal
		% Daily Value*
Total Fat	0.13g	1%
Sodium	46.72mg	7%
Potassium	64.96mg	5%
Total Carbs	2.56g	3%
Sugars	0.92g	13%
Dietary Fiber	0.54g	7%
Protein	0.38g	3%
Vitamin C	2.7mg	16%
Vitamin A	0.1mg	9%
Iron	0.1mg	2%
Calcium	15.6mg	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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