Butternut Squash Soup Recipe


Submitted by lewald79

Makes 6 servings


fall soup

Ingredients
1 large carrot
1 large potato
2 1/4 lbs squash
1 1/2 tablespoon butter
1 apple
4 tsp. ginger
3/4 cup onion
6 cups stock
Directions
saute veggies except squash in butter. Bake squash and to veggies with stock. Simmer 20 min. and then puree
Categories

Soup, Vegetarian

Nutrition Facts
Serving Size 529.7g
Amount Per Serving
Calories
149
Calories from Fat
40
% Daily Value*
Total Fat
4.4g
7%
Saturated Fat
1.8g
9%
Cholesterol
8mg
3%
Sodium
1534mg
64%
Total Carbohydrates
24.5g
8%
Dietary Fiber
4.4g
18%
Sugars
7.7g
Protein
5.0g
Vitamin A 39% • Vitamin C 73%
Calcium 6% • Iron 7%
* 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
96% confidence
A 		  Good points
  • Low in cholesterol
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
    		•    Bad points
  • Very high in sodium
  • High in sugar
    		•
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