Easy to Make Butternut Squash Soup Recipe

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Ingredients:

Serving

6 cups butternut squash, peeled, cubed
3 1/2 cups chicken stock, good quality
1 1/2 cups sweet onions, chopped
1 bay leaf , fresh if possible
1/4 tsp nutmeg, freshly grated
1/4 tsp sea salt
1/8 tsp fine black pepper, freshly ground
1 cup thick plain greek yogurt
1/4 tsp nutmeg, freshly grated

Directions:

In a large pan, combine the squash, stock, onions and bay leaf, bringing to a boil.
Cover the pot and reduce the heat to low, simmer for 20 minutes or until squash is tender, then remove from heat.
Take out the bayleaf and pour into a blender or food processor, puree the soup in batches until smooth.
If necessary, return to pan and reheat gently.
Season with 1/4 tsp of fresh grated nutmeg, sea salt and freshly ground black pepper.
Ladle into soup bowls and swirl 2 tablespoon of yogurt into each bowl, sprinkle with the remaining nutmeg and enjoy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	156.76 Kcal (656 kJ)
Calories from fat	13.23 Kcal
		% Daily Value*
Total Fat	1.47g	2%
Cholesterol	6.17mg	2%
Sodium	321.67mg	13%
Potassium	767.25mg	16%
Total Carbs	28.85g	10%
Sugars	9.79g	39%
Dietary Fiber	3.45g	14%
Protein	10.15g	20%
Vitamin C	32.4mg	54%
Vitamin A	1.4mg	47%
Iron	1.4mg	8%
Calcium	127.4mg	13%

Amount Per 100 g
Calories	41.35 Kcal (173 kJ)
Calories from fat	3.49 Kcal
		% Daily Value*
Total Fat	0.39g	2%
Cholesterol	1.63mg	2%
Sodium	84.85mg	13%
Potassium	202.39mg	16%
Total Carbs	7.61g	10%
Sugars	2.58g	39%
Dietary Fiber	0.91g	14%
Protein	2.68g	20%
Vitamin C	8.5mg	54%
Vitamin A	0.4mg	47%
Iron	0.4mg	8%
Calcium	33.6mg	13%

* 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.