Butternut Squash Soup
by ar0ck5t
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INGREDIENTS
- 2 tablespoons vegetable oil
- 1 medium onion ; diced
- 1 cup carrots ; diced
- 1 butternut squash ; peeled and cubed
- 3 cups vegetable broth
- nutmeg ; to taste
- salt and pepper ; to taste
INSTRUCTIONS
In a large pot, heat the oil and saute the onion until tender.
Add the carrots, squash, broth, nutmeg, salt and pepper. Cover, bring to a boil, reduce heat, and simmer until squash is tender (about 20 minutes).
Pour the soup into a blender and puree until smooth.
Serve with a sprinkle of nutmeg. Also try with spicy or savory chopped pecans as a garnish.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2454g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 301 | ||
| Calories from Fat: 11 (4%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.3g | 2 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 0.3g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 33mg | 10 % | |
| Sodium 8171.5mg | 282 % | |
| Potassium 1478.9mg | 39 % | |
| Total Carbohydrate 74.5g | 22 % | |
| Dietary Fiber 8.6g | 35 % | |
| Sugars, other 65.9g | ||
| Protein 5.2g | 7 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 301
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