Butternut Squash SoupSubmitted by mzt10
Makes 4 servings
|
|
Butternut Squash Soup. This is good. One large squash makes double this recipe, about 10 cups of soup.
|
Ingredients
| 1 |
tablespoon canola oil |
| 1 |
tablespoon unsalted butter |
| 1/2 |
cup diced onion |
| 3/4 |
cup diced carrots |
| 4 |
cups butternut squash |
| 24 |
oz vegetable stock |
| 1 |
salt to taste |
| 1 |
ground black pepper to taste |
| 1 |
ground nutmeg to taste |
| 1/2 |
cup lowfat milk |
Directions
- Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
- Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
- In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the milk. Heat through, but do not boil. Serve warm with a dash of nutmeg.
Categories
Vegetables, Soup, American
|
Serving Size 382.8g |
|
Amount Per Serving |
|
|
|
|
|
|
|
|
|
|
|
Total Carbohydrates 22.9g 8%
|
|
|
|
|
|
|
|
| Vitamin A 350% |
• |
Vitamin C 53% |
| Calcium 11% |
• |
Iron 6% |
|
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
|
|
Legend
Calorie Breakdown (?)
Daily Values (?)
 |
Nutritional Analysis
|
|
|
