Butternut Squash

  • U Serves 10 People
  • P Prep: 00:05
  • P Cook: 00:30
Butternut Squash

Nutritional Facts

per 1 serving size (Recipe makes 10 servings)

Amount Per Serving

Calories 81

Calories from Fat 14

% Daily Values*

Total Fat 1.51


Saturated Fat 0.23


Polyunsaturated Fat 0.20

Monounsaturated Fat 1.00

Cholesterol 0.00


Sodium 52.10


Potassium 482.90

Total Carbohydrate 17.63


Dietary Fiber 3.06


Sugars 3.92

Protein 1.62

Vitamin A 289.20%

Vitamin C 50.20%

Calcium 7.80%

Iron 6.60%

* Nutritional Values are estimated and may vary

³ Description

A delicious Fall soup that is so tasty and easy to make!

² Ingredients

  •  1/4 tsp Nutmeg (Ground)
  •  3 cloves Garlic
  •  3 lb Butternut Winter Squash
  •  1 serving (serving = 1 medium onion) Tanimura & Antle Sweet Yellow Onion
  •  1 tablespoon Extra Virgin Olive Oil
  •  3 dash Sea Salt
  •  2 serving (serving = 1/4 tsp) Tone's Ground Black Pepper

q Directions

Peel and chop butternut squash into 1 inch cubes. In a large pot on medium high heat, saute garlic cloves and onion in olive oil.
Once slightly browned and fragrant add in the cubed butternut squash and chicken stock. Bring to a boil then reduce to a simmer until squash is fork tender, about 15 to 20 minutes.
Once fork tender, ladle the butternut squash chunks into a blender and puree until smooth. You might need to do this step in a few batches depending on how big of a blender you have.
Return the puree into the broth and stir well. Season with salt, pepper, and nutmeg to taste. Enjoy!

Recipe Provided by @fit_lexy

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