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Nutritional Info
  • 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

View full nutritional breakdown of MAKEOVER: Butternut Squash Soup (by BJUBILEE) calories by ingredient
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MAKEOVER: Butternut Squash Soup (by BJUBILEE)

Submitted by: BJUBILEE

View the original recipe for Butternut Squash Soup

Introduction

A 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.
Number of Servings: 8

Ingredients

    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)

Directions

Cook onions in butter until soft in large saucepan.
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.






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