Winter Squash Soup Recipe

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Ingredients:

Serving

4 cup acorn squash 1 cubes
1/4 cup butter
4 cup butternut squash 1 cubes
4 cloves minced garlic
1 1/4 tsp finely chopped fresh sage
1 1/4 tsp finely chopped fresh thyme
1/4 cup heavy whipping cream
1 large onion finely chopped
3 can low-sodium chicken broth (14.5 oz. size)

Directions:

Melt butter in large pot over medium heat. Add onion and garlic and saut until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	141.73 Kcal (593 kJ)
Calories from fat	69.11 Kcal
		% Daily Value*
Total Fat	7.68g	12%
Cholesterol	20.39mg	7%
Sodium	23.55mg	1%
Potassium	573.33mg	12%
Total Carbs	18.31g	6%
Sugars	2.17g	9%
Dietary Fiber	3.27g	13%
Protein	2.87g	6%
Vitamin C	24.5mg	41%
Vitamin A	0.8mg	26%
Iron	1.5mg	8%
Calcium	72.2mg	7%

Amount Per 100 g
Calories	63.64 Kcal (266 kJ)
Calories from fat	31.03 Kcal
		% Daily Value*
Total Fat	3.45g	12%
Cholesterol	9.15mg	7%
Sodium	10.57mg	1%
Potassium	257.43mg	12%
Total Carbs	8.22g	6%
Sugars	0.97g	9%
Dietary Fiber	1.47g	13%
Protein	1.29g	6%
Vitamin C	11mg	41%
Vitamin A	0.3mg	26%
Iron	0.7mg	8%
Calcium	32.4mg	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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