Healthy Butternut Squash Soup Recipe

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Ingredients:

Serving

Directions:

Halve squash and scoop out seeds.
Roast in 350 oven for 45 minutes or until tender.
Scoop out flesh and discard skins, set aside.
Sautee on low heat onion, celery, bacon garlic and spices until onion is translucent, but not brown.
Transfer to blender, add enough broth to puree, and put in 3 quart soup pot on low heat add bay leaf.
Put squash in blender with broth and puree, this will take 3-4 batches to puree entire squash.
Add squash to soup pot and stir well to combine.
Cook on low heat until flavors have mingled, stirring occasionally so that the bottom doesn't burn.
Serve with whole grain bread.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	86.79 Kcal (363 kJ)
Calories from fat	43.46 Kcal
		% Daily Value*
Total Fat	4.83g	7%
Cholesterol	4.09mg	1%
Sodium	279.15mg	12%
Potassium	165.68mg	4%
Total Carbs	8.02g	3%
Sugars	1.16g	5%
Dietary Fiber	1.08g	4%
Protein	3.65g	7%
Vitamin C	7.2mg	12%
Vitamin A	0.3mg	9%
Iron	0.4mg	2%
Calcium	52.9mg	5%

Amount Per 100 g
Calories	43.72 Kcal (183 kJ)
Calories from fat	21.89 Kcal
		% Daily Value*
Total Fat	2.43g	7%
Cholesterol	2.06mg	1%
Sodium	140.62mg	12%
Potassium	83.46mg	4%
Total Carbs	4.04g	3%
Sugars	0.58g	5%
Dietary Fiber	0.54g	4%
Protein	1.84g	7%
Vitamin C	3.6mg	12%
Vitamin A	0.1mg	9%
Iron	0.2mg	2%
Calcium	26.7mg	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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