Healthy Butternut Squash Soup
|Olive oil||1 1⁄2 Tablespoon|
|Butternut squash||1 , peeled, seeded and cut into 1 inch cubes|
|Texas sweet onion||1 Medium, chop into chunks|
|Garlic cloves||1 , peeled|
|Chicken stock||3 1⁄2 Cup (56 tbs) (Divided 1 Cup And 2 1/2 Cups)|
|Heavy cream||1⁄4 Cup (4 tbs)|
Peel the Butternut Squash and remove the seeds. Cut into about 1” chunks. Chop onion into chunks. Peel and separate the Garlic Cloves.
Drizzle olive oil over the squash mixture. Sprinkle kosher salt over the top.
Pour 1 cup of homemade chicken stock over the squash mixture.
Preheat oven at 350F degrees. Place the baking dish in the oven. Cook for about 1 to 1 1/2 hours until the butternut squash is soft.
Transfer the squash mixture to a Dutch oven. Add the rest of the chicken stock.
Add just a little bit of pepper and a little more salt. Cook at medium low covered for approximately 20 to 30 minutes.
Place the cooked squash mixture in a food processor or ninja. Add heavy cream and puree.
Calories 382 Calories from Fat 129
% Daily Value*
Total Fat 15 g22.6%
Saturated Fat 5.2 g25.9%
Trans Fat 0 g
Cholesterol 28 mg9.3%
Sodium 535.7 mg22.3%
Total Carbohydrates 59 g19.5%
Dietary Fiber 9.3 g37.3%
Sugars 12.5 g
Protein 11 g21.6%
Vitamin A 849.6% Vitamin C 140.2%
Calcium 21.6% Iron 19.2%
*Based on a 2000 Calorie diet