Easy to Make Butternut Squash Soup Recipe

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Easy to Make Butternut Squash Soup
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Ingredients:

Directions:

  1. In a large pan, combine the squash, stock, onions and bay leaf, bringing to a boil.
  2. Cover the pot and reduce the heat to low, simmer for 20 minutes or until squash is tender, then remove from heat.
  3. Take out the bayleaf and pour into a blender or food processor, puree the soup in batches until smooth.
  4. If necessary, return to pan and reheat gently.
  5. Season with 1/4 tsp of fresh grated nutmeg, sea salt and freshly ground black pepper.
  6. Ladle into soup bowls and swirl 2 tablespoon of yogurt into each bowl, sprinkle with the remaining nutmeg and enjoy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 156.76 Kcal (656 kJ)
Calories from fat 13.23 Kcal
% Daily Value*
Total Fat 1.47g 2%
Cholesterol 6.17mg 2%
Sodium 321.67mg 13%
Potassium 767.25mg 16%
Total Carbs 28.85g 10%
Sugars 9.79g 39%
Dietary Fiber 3.45g 14%
Protein 10.15g 20%
Vitamin C 32.4mg 54%
Vitamin A 1.4mg 47%
Iron 1.4mg 8%
Calcium 127.4mg 13%
Amount Per 100 g
Calories 41.35 Kcal (173 kJ)
Calories from fat 3.49 Kcal
% Daily Value*
Total Fat 0.39g 2%
Cholesterol 1.63mg 2%
Sodium 84.85mg 13%
Potassium 202.39mg 16%
Total Carbs 7.61g 10%
Sugars 2.58g 39%
Dietary Fiber 0.91g 14%
Protein 2.68g 20%
Vitamin C 8.5mg 54%
Vitamin A 0.4mg 47%
Iron 0.4mg 8%
Calcium 33.6mg 13%

* 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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Recipe Tags

Weightwatchers Points

  • 2.6
    Points
  • 4
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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