Butternut Squash Soup Recipe Video
Summary
Ingredients
| Butternut squash | 1 Large, scooped | |
| Onions | 3 Small, diced | |
| Salt | To Taste | |
| Black pepper | To Taste | |
| Cinnamon | 1 Teaspoon | |
| Allspice | 1 Teaspoon | |
| Olive oil | 1 Tablespoon | |
| Chicken stock | 1 Liter |
Nutrition Facts
Serving size
Calories 213 Calories from Fat 33
% Daily Value*
Total Fat 4 g5.8%
Saturated Fat 0.76 g3.8%
Trans Fat 0 g
Cholesterol 3.8 mg1.3%
Sodium 241.2 mg10.1%
Total Carbohydrates 43 g14.5%
Dietary Fiber 7 g28.2%
Sugars 10.4 g
Protein 7 g13.3%
Vitamin A 602.9% Vitamin C 106.5%
Calcium 16.3% Iron 13.9%
*Based on a 2000 Calorie diet
Directions
1. In a baking dish place the butternut squash, season with salt and pepper. Top with onions and bake in preheated oven for 30 minutes at 500 degrees F.
MAKING
2. Scoop out the squash in a pot; add in the roasted onions, chicken broth, cinnamon and all spice.
3. Bring to a boil and turn the heat to low. Simmer for 20 minutes.
4. Blend the soup with electric hand mixer.
SERVING
5. Serve Butternut Squash Soup with fresh bread and green salad on the side.
Chef
