Creamless Butternut Squash Soup Recipe

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Ingredients:

Serving

1 (2 -3 lb) butternut squash, peeled and seeded
2 tbsp unsalted butter
1 medium onion, chopped
6 cups chicken stock
nutmeg
salt and freshly ground black pepper

Directions:

Cut squash into 1-inch chunks (I cut out this step by getting a bag precut squash).
In large pot melt butter. Add onion and cook until translucent, about 8 minutes.
Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	161.68 Kcal (677 kJ)
Calories from fat	56.11 Kcal
		% Daily Value*
Total Fat	6.23g	10%
Cholesterol	17.38mg	6%
Sodium	347.48mg	14%
Potassium	545.96mg	12%
Total Carbs	20.32g	7%
Sugars	7.05g	28%
Dietary Fiber	1.88g	8%
Protein	8.19g	16%
Vitamin C	17.2mg	29%
Vitamin A	0.8mg	27%
Iron	0.8mg	4%
Calcium	48.8mg	5%

Amount Per 100 g
Calories	47.74 Kcal (200 kJ)
Calories from fat	16.57 Kcal
		% Daily Value*
Total Fat	1.84g	10%
Cholesterol	5.13mg	6%
Sodium	102.61mg	14%
Potassium	161.22mg	12%
Total Carbs	6g	7%
Sugars	2.08g	28%
Dietary Fiber	0.55g	8%
Protein	2.42g	16%
Vitamin C	5.1mg	29%
Vitamin A	0.2mg	27%
Iron	0.2mg	4%
Calcium	14.4mg	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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