Butternut squash soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 278.5
- Total Fat: 10.8 g
- Cholesterol: 0.0 mg
- Sodium: 65.9 mg
- Total Carbs: 44.7 g
- Dietary Fiber: 9.4 g
- Protein: 5.3 g
View full nutritional breakdown of Butternut squash soup calories by ingredient
Introduction
delicious and healthy creamy soup delicious and healthy creamy soupNumber of Servings: 8
Ingredients
-
1 chopped onion,
6 crushed garlic gloves,
8 cups of cubed butternut squash,
5 medium-sized potatoes, cubed,
6 tbsp of olive oil,
4 cups of low sodium organic chicken broth,
salt and pepper to taste.
Tips
you can swap butternut squash for zucchini.
Directions
1.Saute chopped onions in a medium pan until translucent and then add crushed garlic and continue saut�ing for about 1 more minute.
2. Add cubed potatoes, stir and let cook for about 5-6 minutes occasionally stirring.
3. Add cubed butternut squash stir and let cook with potatoes, onion, and garlic for about 3-5 more minutes.
4. Finally, add chicken broth, cover with a lid and boil until potatoes and squash are cooked (about 10 minutes)
5. When all the vegetables are cooked, add salt and pepper to taste and puree everything with a blender.
Soup is ready!
Serving Size:�1 bowl
2. Add cubed potatoes, stir and let cook for about 5-6 minutes occasionally stirring.
3. Add cubed butternut squash stir and let cook with potatoes, onion, and garlic for about 3-5 more minutes.
4. Finally, add chicken broth, cover with a lid and boil until potatoes and squash are cooked (about 10 minutes)
5. When all the vegetables are cooked, add salt and pepper to taste and puree everything with a blender.
Soup is ready!
Serving Size:�1 bowl