Fall butternut squash soup
This might be the easiest, most delicious butternut squash soup ever.
Servings
4
Ingredients
1 large (at least 2.75 lbs)
3-4 Tbsp
Generous sprinkle of
1 small
1/2 tsp
1/4 tsp ground white
1/8 tsp
1/8 tsp
2 cups
1/2 cup full or low-fat
Directions
- Cut skin off squash, then cut squash into small cubes.
- Add oil to saucepan, then squash, salt, and pepper, and cook about 7 minutes.
- Add onion and garlic, and cook about 15 minutes until all veggies are tender.
- Add the rest of the ingredients to saucepan, cook until hot.
- Add all ingredients to blender, blend until smooth.
- Serve.
Nutrition Information
| Sodium | 733 mg |
| Saturated fat | 7 g |
| Protein | 3 g |
| Fiber | 4 g |
| Fat | 20 g |
| Carbs | 26 g |
| Calories | 282 |
| Sugar | 5 g |
| Potassium | 856 mg |
| Calcium | 108 mg |