Cream of Butternut Squash Soup Recipe

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Ingredients:

Serving

Directions:

Preheat oven 350 degrees.
Cut squash in half; remove seeds.
Place upside down on large cookie sheet.
Bake in preheated oven 1 hour or until tender.
Scoop out flesh; cool.
Puree in food processor.
Place in large soup pot.
In medium skillet melt butter and saute onions until transparent; add thyme, stir and heat to release herb flavor.
Puree in food processor until smooth, then add to pureed squash.
Stir in cream, if desired, milk and chicken stock.
Heat to serving temperature but do not boil.
Soup may be stored in refrigerator a week, or may be frozen.
If desired, heat slices of sausage in soup.
Garnish with chopped chives and Parmeasan Cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	110.87 Kcal (464 kJ)
Calories from fat	46.95 Kcal
		% Daily Value*
Total Fat	5.22g	8%
Cholesterol	15.98mg	5%
Sodium	196.68mg	8%
Potassium	416.01mg	9%
Total Carbs	14.86g	5%
Sugars	3.95g	16%
Dietary Fiber	2.1g	8%
Protein	3.01g	6%
Vitamin C	20.1mg	33%
Vitamin A	0.9mg	31%
Iron	0.9mg	5%
Calcium	68.4mg	7%

Amount Per 100 g
Calories	63.42 Kcal (266 kJ)
Calories from fat	26.86 Kcal
		% Daily Value*
Total Fat	2.98g	8%
Cholesterol	9.14mg	5%
Sodium	112.51mg	8%
Potassium	237.98mg	9%
Total Carbs	8.5g	5%
Sugars	2.26g	16%
Dietary Fiber	1.2g	8%
Protein	1.72g	6%
Vitamin C	11.5mg	33%
Vitamin A	0.5mg	31%
Iron	0.5mg	5%
Calcium	39.2mg	7%

* 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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