Published March 13, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 4
Total Time: 50 min
Prep Time: 15 min | Cook Time: 35 min
This golden, bell-shaped squash is one of the iconic vegetables of autumn. Simmered gently until tender, this soup purees to a velvety smooth texture.
|
|
Serving size: |
approx. 1 1/2 cups |
|
|
| |
|
|
Calories per serving: |
177 |
|
|
| |
| |
|
|
|
|
|
|
|
|
|
Total Fat 5.3g |
8% |
|
|
|
|
|
|
|
|
|
|
Sodium 206mg |
9% |
|
|
| |
|
|
|
|
|
|
|
Serving size: |
approx. 1 1/2 cups |
|
|
| |
|
|
Calories per serving: |
177 |
|
|
| |
| |
|
|
|
|
% Daily Value* |
|
|
|
|
Total Fat 5.3g |
8% |
|
|
|
|
Saturated Fat 2.9g |
15% |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Sodium 206mg |
9% |
|
|
|
|
Total Carbohydrate 31.0g |
10% |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Protein 5.4g |
8% |
|
|
| |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. |
|
|
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 4 cups butternut squash, peeled and cubed
- 2 large carrots, diced
- 2 cups vegetable stock
- 1 cup water
- Salt and ground black pepper to taste
- Freshly grated nutmeg, to taste
Step by Step:
- In a large pot, heat oil on medium and add onion. Cook until tender, about 3 minutes. Add squash and next 3 ingredients and bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
- Puree soup mixture in batches until smooth. Return to the pot and heat through. Serve warm with a grating of nutmeg.
