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Butternut Squash Soup Recipe
|Cubed peeled butternut squash||6 Cup (96 tbs)|
|Chicken stock||3 1⁄2 Cup (56 tbs)|
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Plain yogurt||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 931 Calories from Fat 173
% Daily Value*
Total Fat 20 g30%
Saturated Fat 8.4 g41.9%
Trans Fat 0 g
Cholesterol 54.6 mg
Sodium 1745.3 mg72.7%
Total Carbohydrates 163 g54.3%
Dietary Fiber 21.7 g86.8%
Sugars 53.2 g
Protein 40 g80.6%
Vitamin A 1792.3% Vitamin C 329.2%
Calcium 77% Iron 48.7%
*Based on a 2000 Calorie diet
Cover and reduce heat to low; simmer for about 20 minutes or until squash is tender.
Remove bay leaf.
In blender or food processor, puree soup in batches until smooth.
Return to pan and reheat if necessary; season with nutmeg, and salt and pepper to taste. (Soup can be cooled and frozen for up to 2 months; thaw and reheat.)
To serve, ladle into soup bowls; swirl 2 tbsp (25 mL) yogurt into each.