Butternut squash soup
2017-12-07 07:34:20
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Nutrition Facts
Serving Size
1477g
Amount Per Serving
Calories 583
Calories from Fat 123
% Daily Value *
Total Fat 14g
21%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 29mg
10%
Sodium 1685mg
70%
Total Carbohydrates 89g
30%
Dietary Fiber 12g
49%
Sugars 46g
Protein 29g
Vitamin A
418%
Vitamin C
53%
Calcium
17%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 butternut squash
- 1 tbsp avocado or grapeseed oil
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 granny smith apple, peeled and chopped
- 1 medium or large onion, chopped
- 3 cloves garlic, minced
- 1 tsp fresh minced ginger
- 4 cups chicken stock
- salt and pepper to taste
Instructions
- 1. Preheat the oven to 375F.
- 2. Cut the butternut squash in half, lengthwise, and remove the seeds and strings. Place the squash halves cut-part down on a baking sheet, and add a bit of water. Bake for 45 minutes, until the insides are soft and you can scoop them out or simple steam them to soften before scooping it out.
- 3. In a large pot, add oil over medium heat.
- 4. Add the celery, carrot, onion, apple, garlic and ginger and saute until the onion is soft and translucent.
- 5. Scoop the butternut squash flesh into the soup pot, and add the chicken stock.
- 6. Season with salt and pepper, then simmer for 5 minutes.
- 7. Puree the soup, and serve.
Notes
- *A hand blender is the easiest way to puree.
- *You can also use a blender, but be careful. You should never fill the container more than half full, and you need to vent steam regularly to prevent the lid from flying off and spilling hot soup everywhere.
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