Butternut Squash Soup

  • U Serves 6 People
  • P Prep: 00:15
  • P Cook: 00:35
Butternut Squash Soup

Nutritional Facts

per 1 serving size (Recipe makes 6 servings)


Amount Per Serving


Calories 43

Calories from Fat 3


% Daily Values*


Total Fat 0.31

0.48%


Saturated Fat 0.06

0.30%


Polyunsaturated Fat 0.09


Monounsaturated Fat 0.08


Cholesterol 0.00

0.00%


Sodium 32.67

1.36%


Potassium 289.67


Total Carbohydrate 10.57

3.52%


Dietary Fiber 2.18

8.72%


Sugars 2.17


Protein 1.15


Vitamin A 151.67%

Vitamin C 25.50%


Calcium 4.17%

Iron 5.00%


* Nutritional Values are estimated and may vary

³ Description

Easy, delicious, low fat and clean pumpkin soup. You can use hokkaido or butternut squash.

² Ingredients

  •  1 tbsp Curry Powder
  •  1 tsp Black Pepper
  •  1 tsp Red or Cayenne Pepper
  •  1/4 cup slices (1" dia) Ginger
  •  1 cup, cubes Butternut Winter Squash
  •  1 cup (8 fl oz) Water
  •  1 serving (serving = 1 cup) Trader Joe's Organic Low Sodium Vegetable Broth
   

q Directions

Wash, peel and chop the Butternut Squah. Heat 1 tsp olive oil in a pot and quickly stir fry the Butternut pieces in the pot. Add 1-2 liters of water (depending on the size of your pumpkin and on, how thick/ creamy you want the soup to be) and let the Butternut pieces cook.
Chop the Ginger into 4 bigger pieces and add into the soup. Season with Cayenne Pepper, pepper, vegetable broth, curry and cook until the Butternut pieces are soft ( about 20-25 minutes).
Blend the pieces and the water in a food processor/ blender until creamy, get it back into the pot and heat it up till the soup is cooking. Take off the heat, and serve with 1 tbsp. low fat quark/ greek plain yoghurt, fresh herbs and a sprinkle of sunflower/ pumpkin seeds.

Recipe Provided by @fitcouple

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