Butternut squash soup
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 62.3
- Total Fat: 1.9 g
- Cholesterol: 1.1 mg
- Sodium: 221.7 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 2.3 g
- Protein: 1.0 g
View full nutritional breakdown of Butternut squash soup calories by ingredient
Number of Servings: 18
Ingredients
-
2 TBSP Olive Oil
1 Medium Onion Chopped
2 Yams
1C chopped carrots
1 Butternut Squash Cubed
1 Garlic clove
1 Cup Coconut Milk
4 C Chicken / Vegetable Stock
Directions
1. In a pan cook garlic and onion in the olive oil until done.
2. Add yams, carrots, squash, and Chicken/ Vegetable Stock. Cook until all vegetable are done (about 30 minutes)
3. Add Coconut milk and let simmer 5-10 minutes.
4. In batches puree in a blender til smooth.
Serving Size: 8 1-cup servings
2. Add yams, carrots, squash, and Chicken/ Vegetable Stock. Cook until all vegetable are done (about 30 minutes)
3. Add Coconut milk and let simmer 5-10 minutes.
4. In batches puree in a blender til smooth.
Serving Size: 8 1-cup servings