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Low-Sodium Butternut Squash Soup

Healthycooking's picture
  Olive oil 1 Tablespoon
  Chopped onion 2 Cup (32 tbs)
  Ground cumin 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), sliced
  Peeled cubed butternut squash 1 1⁄2 Pound (4 Cups)
  30% low sodium chicken broth 1 1⁄2 Cup (24 tbs)
  Dark beer 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Plain non-fat yogurt 1⁄4 Cup (4 tbs)

Heat oil in a large saucepan over medium heat until hot.
Add chopped onion, cumin, and garlic; saute 6 minutes or until tender.
Add squash cubes, and cook 2 minutes, stirring frequently.
Add broth, beer, and salt; bring to a boil.
Cover, reduce heat, and simmer 30 minutes or until squash is tender.
Place squash mixture in a blender; cover and process until mixture is smooth.
Return squash mixture to pan, and cook until thoroughly heated.
Ladle soup into individual bowls, and top with yogurt.

Recipe Summary

Cook Time: 
55 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 781 Calories from Fat 163

% Daily Value*

Total Fat 18 g28.4%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2126.6 mg88.6%

Total Carbohydrates 129 g42.8%

Dietary Fiber 19.3 g77%

Sugars 31.4 g

Protein 25 g50.5%

Vitamin A 1446.8% Vitamin C 282.8%

Calcium 52.3% Iron 39.7%

*Based on a 2000 Calorie diet

Low-Sodium Butternut Squash Soup Recipe