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Creamed Butternut Squash Soup Recipe

Creamed Butternut Squash Soup Recipe

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Ingredients:

Serving

1 medium butternut squash, peeled and cut into chunks (2 lbs)
2 cups water
1 1/2 tbsp salt

Directions:

Cook butternut squash in water until soft, about 15 minutes. Let cool to room temperature.
Transfer to food processor and puree until desired consistency is reached. (If you have a lot of water left over, I wouldn't recommend pouring it all into the food processor - it makes quite a mess!) Add salt to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	204.08 Kcal (854 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	5255.21mg	219%
Potassium	1597.4mg	34%
Total Carbs	54.42g	18%
Sugars	9.07g	36%
Dietary Fiber	9.07g	36%
Protein	4.54g	9%
Vitamin C	95.2mg	159%
Vitamin A	4.5mg	151%
Iron	4.5mg	25%
Calcium	244.6mg	24%

Amount Per 100 g
Calories	28.99 Kcal (121 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	746.48mg	219%
Potassium	226.9mg	34%
Total Carbs	7.73g	18%
Sugars	1.29g	36%
Dietary Fiber	1.29g	36%
Protein	0.64g	9%
Vitamin C	13.5mg	159%
Vitamin A	0.6mg	151%
Iron	0.6mg	25%
Calcium	34.7mg	24%

* 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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