Butternut Squash Soup Recipe Video
Summary
Ingredients
| Butternut squash | 1 Large | |
| Spanish onion | 1 Cup (16 tbs), chop | |
| Garlic cloves | 3 | |
| Olive oil | 3 Tablespoon | |
| Chicken stock | 1 Quart | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Teaspoon | |
| Cayenne pepper | 1 Teaspoon | |
| Nutmeg | 1⁄2 Teaspoon | |
| Scallions | 1 Teaspoon, dice (For garnish) | |
| Cream | 2 Teaspoon (For garnish) | |
| Tomato slices | 2 Medium (For garnish) |
Nutrition Facts
Serving size
Calories 326 Calories from Fat 91
% Daily Value*
Total Fat 10 g15.8%
Saturated Fat 1.8 g9.2%
Trans Fat 0 g
Cholesterol 4.8 mg1.6%
Sodium 577.9 mg24.1%
Total Carbohydrates 57 g18.8%
Dietary Fiber 8.9 g35.6%
Sugars 13.9 g
Protein 9 g17.5%
Vitamin A 817.7% Vitamin C 147.1%
Calcium 20.6% Iron 18.4%
*Based on a 2000 Calorie diet
Directions
1. Peel the butternut, remove the seeds and cube it up.
2. In a pan, heat olive oil and add onions and garlic and saute until transparent.
3. Add the butternut squash and chicken stock and cover with a lid and boil down for 15-20 minutes.
4. Add salt, pepper, cayanne pepper and nutmeg and mix.
5. Add the cooked butternut mix into the food processor and blend.
6. Put the pureed mix back on the stove to cook for another 5 minutes.
FINALIZING
7. Ladle the soup into a bowl and garnish with cream, scallions and tomato.
SERVING
8. Serve hot as an appetizer.
Chef
