Jody's Butternut Squash Soup Recipe

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Ingredients:

Serving

1 tbsp olive oil
1 tbsp unsalted butter
1/2 cup white onion, diced
3/4 cup carrot, diced
4 cups butternut squash , roasted ( see step 1)
3 cups vegetable stock
salt & fresh ground pepper
1 dash ground nutmeg , to taste
1/2 cup heavy cream (optional)

Directions:

Roast squash: slice in half, scoup out seeds, place in pan sliced side down in a little water at 375 for about 35 minutes or until done.
Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
In a blender or food processor, puree the soup mixture until smooth.
Return to the pot, and stir in the heavy cream. Heat through, but do not boil.
Serve warm with a dash of nutmeg.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	548.71 Kcal (2297 kJ)
Calories from fat	71.69 Kcal
		% Daily Value*
Total Fat	7.97g	12%
Cholesterol	18.79mg	6%
Sodium	18609.37mg	775%
Potassium	407.41mg	9%
Total Carbs	98.82g	33%
Sugars	3.21g	13%
Dietary Fiber	2.62g	10%
Protein	1.45g	3%
Vitamin C	21.6mg	36%
Vitamin A	1.1mg	37%
Iron	0.9mg	5%
Calcium	60.3mg	6%

Amount Per 100 g
Calories	214.58 Kcal (898 kJ)
Calories from fat	28.04 Kcal
		% Daily Value*
Total Fat	3.12g	12%
Cholesterol	7.35mg	6%
Sodium	7277.58mg	775%
Potassium	159.33mg	9%
Total Carbs	38.65g	33%
Sugars	1.26g	13%
Dietary Fiber	1.03g	10%
Protein	0.57g	3%
Vitamin C	8.4mg	36%
Vitamin A	0.4mg	37%
Iron	0.4mg	5%
Calcium	23.6mg	6%

* 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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