Butternut Squash Soup Recipe
Wonderful butternut squash soup for a cold day
Ingredients
- 1 yellow onion, chopped
- 1 rib of celber, chopped
- 1 carrot, chopped
- 1tbsp butter
- 1 butternut squash, peeled, seeds removed, chopped
- 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
- 3 cups chicken broth
- Pinches of nutmeg, cinnamon, salt, pepper
Directions
- Combine butter, onion, celery, and carrot in large saucepan. Cook on medium for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 6 servings | |
| Calories 51 | |
| Calories from Fat 20 | 39% |
| Total Fat 2.31g | 3% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 208mg | 9% |
| Potassium 177mg | 5% |
| Total Carbs 6.65g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.97g | 3% |
| Protein 1.54g | 2% |
