Healthy Butternut Squash Soup Recipe

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Ingredients:

Serving

Directions:

Wash squash and cut in half lengthwise. Scrape out the seeds and pulp. Lay cut sides down in baking dish side by side. Add water until it covers 1/2 inch in the bottom of the dish.
Cover dish. Bake at 350 F until squash is soft. Scoop sqash out using a spoon. Mash butternut squash, then set aside.
In a large pot, saute onions in a little water until soft.
Add to pot mock or regular chicken seasoning, 2 cups water, potato, and thyme. Cook until potato is soft.
Place hot mixture into a blender, and blend until smooth. Return mixture to pot.
Place cashews and 2 cups water into the blender. Blend until it becomes a very smooth milk.
Add cashew milk and squash to pot. Add salt to taste.
Heat over low temperature, stirring occasionally, until desired temperature is achieved. Garnish with nutmeg and chives and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	283.27 Kcal (1186 kJ)
Calories from fat	123.12 Kcal
		% Daily Value*
Total Fat	13.68g	21%
Sodium	194.61mg	8%
Potassium	724.29mg	15%
Total Carbs	34.85g	12%
Sugars	7.43g	30%
Dietary Fiber	5.42g	22%
Protein	9.42g	19%
Vitamin C	19.2mg	32%
Vitamin A	1.4mg	46%
Iron	3.4mg	19%
Calcium	97.6mg	10%

Amount Per 100 g
Calories	62.83 Kcal (263 kJ)
Calories from fat	27.31 Kcal
		% Daily Value*
Total Fat	3.03g	21%
Sodium	43.16mg	8%
Potassium	160.64mg	15%
Total Carbs	7.73g	12%
Sugars	1.65g	30%
Dietary Fiber	1.2g	22%
Protein	2.09g	19%
Vitamin C	4.3mg	32%
Vitamin A	0.3mg	46%
Iron	0.8mg	19%
Calcium	21.6mg	10%

* 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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