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Healthy Butternut Squash Soup Recipe Video
|Olive oil||1 1⁄2 Tablespoon|
|Butternut squash||1 , peeled, seeded and cut into 1 inch cubes|
|Texas sweet onion||1 Medium, chop into chunks|
|Garlic cloves||1 , peeled|
|Chicken stock||3 1⁄2 Cup (56 tbs) (Divided 1 Cup And 2 1/2 Cups)|
|Heavy cream||1⁄4 Cup (4 tbs)|
Calories 382 Calories from Fat 129
% Daily Value*
Total Fat 15 g22.6%
Saturated Fat 5.2 g25.9%
Trans Fat 0 g
Cholesterol 28 mg
Sodium 535.7 mg22.3%
Total Carbohydrates 59 g19.5%
Dietary Fiber 9.3 g37.3%
Sugars 12.5 g
Protein 11 g21.6%
Vitamin A 849.6% Vitamin C 140.2%
Calcium 21.6% Iron 19.2%
*Based on a 2000 Calorie diet
Drizzle olive oil over the squash mixture. Sprinkle kosher salt over the top.
Pour 1 cup of homemade chicken stock over the squash mixture.
Preheat oven at 350F degrees. Place the baking dish in the oven. Cook for about 1 to 1 1/2 hours until the butternut squash is soft.
Transfer the squash mixture to a Dutch oven. Add the rest of the chicken stock.
Add just a little bit of pepper and a little more salt. Cook at medium low covered for approximately 20 to 30 minutes.
Place the cooked squash mixture in a food processor or ninja. Add heavy cream and puree.