Try this Neilson Butternut Squash Soup recipe, or contribute your own.
Suggest a better descriptionDice the onion, celery, carrot, garlic & fry in little oil until slightly brown.
Add in the peeled & cubed butternut squash & veg stock
Add water up to the level of the mix and then boil until cooked and soft.
Liquidize & pass through a sieve. If too thick add a little water
whip up cream with cinnamon until thick, serve in a bowl with a teaspoon , with a little more cinnamon for decoration
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (466g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 207 | ||
Calories from Fat: 7 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0.9mg | 0 % | |
Sodium 70.5mg | 2 % | |
Potassium 1506.6mg | 40 % | |
Total Carbohydrate 51.4g | 15 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 42.7g | ||
Protein 5.2g | 7 % | |
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. |
Calories per serving: 207
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