butternut squash soupSubmitted by clh5h
Makes 6 servings
|
|
prep 2 hrs but worth it.
|
Ingredients
| 32 |
oz. chicken stock |
| 2 |
lb. butternut squash |
| 1 |
small onion |
| 2 |
potatoes |
| 1 |
carrot |
Directions
- bake squash at 375 for 1hr.
- in a large pot, brown potatoes, onion, squash and carrot (about 5 min).
- add stock to cover the veggies and simmer for 40 min.
- in a blender/ food processor, mix ingred. until smooth.
- put it all back on the stove and add remaining stock. season with black pepper and salt.
Categories
Soup
|
Serving Size 395.2g |
|
Amount Per Serving |
|
|
|
|
|
|
|
|
|
|
|
Total Carbohydrates 31.8g 11%
|
|
|
|
|
|
|
|
| Vitamin A 347% |
• |
Vitamin C 78% |
| Calcium 9% |
• |
Iron 8% |
|
* 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
|
|
|
