2008 Butternut Squash Soup Recipe

Looking for an easy 2008 Butternut Squash Soup recipe? Learn how to make 2008 Butternut Squash Soup using healthy ingredients.


Submitted by dianeweir

Makes 16 servings



Made with homemade chicken stock Add splash of rice wine vinegar, sprinkle of parm and parsley for garnish

Recipe Ingredients for 2008 Butternut Squash Soup

8 cups butternut squash, cubed
1 large onion, diced
1 large apple, diced
4 oz. mushrooms, fresh
6 cups chicken stock
1 tbsp butter
1 tbsp olive oil

Recipe Directions for 2008 Butternut Squash Soup

  1. In all steps, liberally season with salt and pepper

  2. Cook squash with some stock in slow cooker

  3. Cool and puree stock

  4. Saute onion, apple and mushrooms in oil & butter seasoned liberally with Penzey's mix of choice

  5. Puree vegetables

  6. Mix soup together

  7. Add rice vinegar, parmesan and parsely to taste

Categories

Soup

Nutrition Facts
Serving Size 192.9g
Amount Per Serving
Calories
61
Calories from Fat
16
% Daily Value*
Total Fat
1.8g
3%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
2mg
1%
Sodium
295mg
12%
Potassium
302mg
9%
Total Carbohydrates
11.3g
4%
Dietary Fiber
1.9g
8%
Sugars
3.6g
Protein
1.3g
Vitamin A 149% Vitamin C 27%
Calcium 4% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • High in magnesium
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • High in sugar
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