Roasted Butternut Squash Soup
User Reviews
4
3 reviews
Good
Roasted Butternut Squash Soup
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Roasted butternut squash adds a delicious sweet, caramel-like depth of flavor to this simple butternut squash soup!
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Ingredients
- 2 tablespoons butter
- 1 small onion chopped, small
- 1 talk celery chopped
- 1 large carrot chopped
- 2 large potato cubed
- 1 butternut squash cubed, roasted
- 4 cups chicken stock
- salt freshly ground, to taste
- black pepper freshly ground, to taste
Instructions
- Melt the butter in a large soup pot, and cook the onion, celery, carrot and potatoes for 5 minutes, or until lightly browned.
- Add in the chicken stock.
- Add the squash to the soup and stir in.
- Bring the soup to a boil. Reduce the heat to low, cover the pot, and simmer 40 minutes, or until all the vegetables are tender.
- Using an immersion blender, blend the soup until smooth. Season with the salt and pepper to taste.
Nutrition Information
Show Details
Calories
118kcal
(6%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
11mg
(4%)
Sodium
211mg
(9%)
Potassium
511mg
(11%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
11583IU
(232%)
Vitamin C
21mg
(23%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 211mg | 9% |
| Potassium | 511mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 11583IU | 232% |
| Vitamin C | 21mg | 23% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
3 reviews
Good
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