- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 122.5
- Total Fat: 3.1 g
- Cholesterol: 7.8 mg
- Sodium: 9.9 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 5.5 g
- Protein: 2.1 g
MAKEOVER: Butternut Squash Soup (by BJUBILEE)Submitted by: BJUBILEE
View the original recipe for Butternut Squash Soup
IntroductionA wonderful soup to warm up those chilly winter nights and it is packed with Vitamin A. A wonderful soup to warm up those chilly winter nights and it is packed with Vitamin A.
2 tbsp butter
1 onion, diced
1 butternut squash, peeled and diced
3 red potatoes, peeled and diced
water (to cover)
1 tbsp agave nectar
2 tbsp balsamic vinegar (or apple cider vinegar)
fresh dill (optional)
Add squash and potato.
Cover with water, and bring to boil.
Reduce heat and simmer until vegetables soft.
Using stick blender or counter blender, puree squash and potato until liquid.
Add agave nectar, balsamic vinegar, and dill to taste.