per 1 serving size (Recipe makes 10 servings)
Amount Per Serving
Calories from Fat 14
% Daily Values*
Total Fat 1.51
Saturated Fat 0.23
Polyunsaturated Fat 0.20
Monounsaturated Fat 1.00
Total Carbohydrate 17.63
Dietary Fiber 3.06
Vitamin A 289.20%
Vitamin C 50.20%
* Nutritional Values are estimated and may vary
A delicious Fall soup that is so tasty and easy to make!
Peel and chop butternut squash into 1 inch cubes. In a large pot on medium high heat, saute garlic cloves and onion in olive oil.
Once slightly browned and fragrant add in the cubed butternut squash and chicken stock. Bring to a boil then reduce to a simmer until squash is fork tender, about 15 to 20 minutes.
Once fork tender, ladle the butternut squash chunks into a blender and puree until smooth. You might need to do this step in a few batches depending on how big of a blender you have.
Return the puree into the broth and stir well. Season with salt, pepper, and nutmeg to taste. Enjoy!
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