Butternut/Winter Squash Soup Recipe

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Ingredients

Count

Nutrition

320

Calories

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Ingredients:

Serving

Directions:

Preheat oven to 450.
Cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet.
Roast the squash for 40-45 minutes or until it is very tender.
Allow squash to cool.
While the squash is roasting,saute the onion and ginger in the butter over a medium heat until the onion is translucent and soft.
Add the broth, cover and simmer for 10 minutes.
Scoop the cooled squash from the skin.
Place half the squash and half the broth in a blender, puree until smooth.
Repeat with the other half of the squash and broth.
If needed, add water to achieve the desired consistency.
Return the soup to the sauce pan and reheat.
Salt and pepper to taste.
If desired, garnish each serving with a spoonful of sour cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	319.81 Kcal (1339 kJ)
Calories from fat	70.29 Kcal
		% Daily Value*
Total Fat	7.81g	12%
Cholesterol	10.09mg	3%
Sodium	1279.29mg	53%
Potassium	1349.63mg	29%
Total Carbs	61.54g	21%
Sugars	11.65g	47%
Dietary Fiber	8.39g	34%
Protein	7.94g	16%
Vitamin C	61.4mg	102%
Vitamin A	2.6mg	86%
Iron	5mg	28%
Calcium	167.2mg	17%

Amount Per 100 g
Calories	58.56 Kcal (245 kJ)
Calories from fat	12.87 Kcal
		% Daily Value*
Total Fat	1.43g	12%
Cholesterol	1.85mg	3%
Sodium	234.24mg	53%
Potassium	247.12mg	29%
Total Carbs	11.27g	21%
Sugars	2.13g	47%
Dietary Fiber	1.54g	34%
Protein	1.45g	16%
Vitamin C	11.2mg	102%
Vitamin A	0.5mg	86%
Iron	0.9mg	28%
Calcium	30.6mg	17%

* 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.

Tastes

salty
savory
bitter
sweet

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