Butternut Squash Soup Recipe


Submitted by mojo_jojo838

Makes 6 servings


Warming winter soup

Ingredients
2 lb butternut squash
1 large onion
3 large potatoes, peeled and diced
2 garlic cloves, crushed
2 pints water, more if necessary
4 chicken stock cubes
Directions
  1. Peel the vegetables and chop.

  2. Heat a pan with spray oil, saute onion for 2 mins, add the squash and potatoes and cook for a further 2 mins. Add garlic.

  3. Pour in the stock and season to taste. Cook for 25 mins until vegetables are tender. Allow to cool and liquidise or leave chunky.

Categories

Vegetables, Soup

Nutrition Facts
Serving Size 522.8g
Amount Per Serving
Calories
213
Calories from Fat
5
% Daily Value*
Total Fat
0.5g
1%
Saturated Fat
0.1g
0%
Cholesterol
0mg
0%
Sodium
791mg
33%
Total Carbohydrates
50.0g
17%
Dietary Fiber
7.8g
31%
Sugars
6.5g
Protein
5.4g
Vitamin A 322% • Vitamin C 117%
Calcium 11% • Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
95% confidence
A 		  Good points
  • Very low in saturated fat
  • Very low in cholesterol
  • High in dietary fiber
  • High in magnesium
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
    		•    Bad points
  • High in sodium
    		•
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