Butternut Squash Soup Recipe

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


Submitted by ffirestine

Makes 6 servings



From Tony Horton's book "Bring It!" p. 268

Recipe Ingredients for Butternut Squash Soup

2 tbsp Olive Oil
1 cup chopped raw Shallots
1/2 medium (2-1/2" dia) Onions
2 stalk, medium (7-1/2" - 8" long) Celery
5 large (7-1/4" to 8-1/2" long) Carrots
2 cup, cubes Yam
32 fl oz Organic Vegetable Broth
6 oz Coconut Milk
1 tbsp Syrups, Maple

Recipe Directions for Butternut Squash Soup

  1. Bake squash ahead of time (cut in half)

  2. In a large pot, saute vegetables, then add yam, broth and cook to soften

  3. While vegetables are cooking, scrape squash from the skin and set aside

  4. Add squash to the pot, mix to combine, then remove from heat and add coconut milk (do not boil)

  5. Add maple syrup and spices

  6. Serve with pumpkin seeds or walnuts on top

Categories

Vegetables, Soup

Nutrition Facts
Serving Size 320.4g
Amount Per Serving
Calories
199
Calories from Fat
103
% Daily Value*
Total Fat
11.5g
18%
Saturated Fat
6.6g
33%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
409mg
17%
Potassium
453mg
13%
Total Carbohydrates
23.1g
8%
Dietary Fiber
4.4g
18%
Sugars
8.7g
Protein
2.4g
Vitamin A 208% Vitamin C 17%
Calcium 5% Iron 8%
* 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
B
  Good points
  • No cholesterol
  • Very high in vitamin A
  •   Bad points
  • High in saturated fat
  • High in sugar
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement