Spicy Butternut Squash Soup Recipe

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Ingredients:

Serving

Directions:

Cut squash in half, lengthwise, and scoop out insides. Place cut side down on cookie sheet lined with foil, and bake at 400 for 45 minutes, or until a fork easily pierces it. Cool, and then scoop squash out.
Saute onions, garlic, and mushroom in oil until soft. Add ginger, chili paste, and salt. Cook for a few more minutes to allow flavours to mingle.
Combine vegetable stock, orange juice, and squash, and blend with an immersion blender until smooth. Heat gently with onion mixture.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	437.82 Kcal (1833 kJ)
Calories from fat	21.36 Kcal
		% Daily Value*
Total Fat	2.37g	4%
Sodium	15886.53mg	662%
Potassium	390.93mg	8%
Total Carbs	85.39g	28%
Sugars	6.25g	25%
Dietary Fiber	1.98g	8%
Protein	2.15g	4%
Vitamin C	35mg	58%
Vitamin A	0.5mg	16%
Iron	0.8mg	4%
Calcium	41.9mg	4%

Amount Per 100 g
Calories	170.77 Kcal (715 kJ)
Calories from fat	8.33 Kcal
		% Daily Value*
Total Fat	0.93g	4%
Sodium	6196.4mg	662%
Potassium	152.48mg	8%
Total Carbs	33.31g	28%
Sugars	2.44g	25%
Dietary Fiber	0.77g	8%
Protein	0.84g	4%
Vitamin C	13.6mg	58%
Vitamin A	0.2mg	16%
Iron	0.3mg	4%
Calcium	16.3mg	4%

* 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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