Roasted Butternut Squash Soup Recipe

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Ingredients

Count

Nutrition

141

Calories

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Ingredients:

Serving

nonstick vegetable oil spray
1 2- lb butternut squash , halved lengthwise, seeded
2 cups (about) canned low-salt chicken broth
pinch of grated nutmeg
1 cup nonfat milk
nonfat sour cream (optional)
chopped fresh chives or green onions (optional)

Directions:

Preheat oven to 375°F. Spray 13x9x2-inch glass baking dish with vegetable oil spray. Place squash cut side down in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes.
Using large spoon, scrape squash into processor; discard peel. Add 1 1/2 cups broth and nutmeg and puree until smooth. Transfer puree to heavy large saucepan. Mix in milk and enough broth to thin to desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and chives, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	140.69 Kcal (589 kJ)
Calories from fat	13.7 Kcal
		% Daily Value*
Total Fat	1.52g	2%
Cholesterol	2.73mg	1%
Sodium	324.81mg	14%
Potassium	893.93mg	19%
Total Carbs	30.3g	10%
Sugars	7.62g	30%
Dietary Fiber	4.55g	18%
Protein	5.11g	10%
Vitamin C	47.6mg	79%
Vitamin A	2.3mg	76%
Iron	2.3mg	13%
Calcium	183.7mg	18%

Amount Per 100 g
Calories	34.62 Kcal (145 kJ)
Calories from fat	3.37 Kcal
		% Daily Value*
Total Fat	0.37g	2%
Cholesterol	0.67mg	1%
Sodium	79.93mg	14%
Potassium	219.98mg	19%
Total Carbs	7.46g	10%
Sugars	1.87g	30%
Dietary Fiber	1.12g	18%
Protein	1.26g	10%
Vitamin C	11.7mg	79%
Vitamin A	0.6mg	76%
Iron	0.6mg	13%
Calcium	45.2mg	18%

* 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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