Directions:
- Cube half a peeled butternut squash. I used the ‘neck’ for squash fries the day before, and the uneven ‘bulb’ to cut into chunks for soup.
- In a medium sized pot, melt butter over medium heat, and add the butternut squash, stirring occasionally for 10 minutes. Add in chicken stock. Crush the garlic and thinly dice the ginger, add. Add salt. Fill the pot as needed with water, to within one inch of the top. Cover and cook on medium-low for an hour, until the squash is soft. Puree using an immersion blender. Top with cultured cream
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 371.14 Kcal (1554 kJ) | ||
| Calories from fat | 311.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.59g | 53% | |
|---|---|---|---|
| Cholesterol | 91.59mg | 31% | |
| Sodium | 4054.4mg | 169% | |
| Potassium | 666.28mg | 14% | |
| Total Carbs | 10.78g | 4% | |
| Sugars | 1.5g | 6% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 1.53g | 3% | |
| Vitamin C | 49.6mg | 83% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 0.8mg | 5% | |
| Calcium | 84.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 62.19 Kcal (260 kJ) | ||
| Calories from fat | 52.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 53% | |
|---|---|---|---|
| Cholesterol | 15.35mg | 31% | |
| Sodium | 679.38mg | 169% | |
| Potassium | 111.65mg | 14% | |
| Total Carbs | 1.81g | 4% | |
| Sugars | 0.25g | 6% | |
| Dietary Fiber | 0.26g | 6% | |
| Protein | 0.26g | 3% | |
| Vitamin C | 8.3mg | 83% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 0.1mg | 5% | |
| Calcium | 14.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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