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Butternut Squash Soup

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Ingredients
  Cubed peeled butternut squash 6 Cup (96 tbs)
  Chicken stock 3 1⁄2 Cup (56 tbs)
  Chopped onions 1 1⁄2 Cup (24 tbs)
  Bay leaf 1
  Nutmeg 1⁄2 Teaspoon
  Plain yogurt 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

In large saucepan, combine squash, stock, onions and bay leaf; bring to boil.
Cover and reduce heat to low; simmer for about 20 minutes or until squash is tender.
Remove bay leaf.
In blender or food processor, puree soup in batches until smooth.
Return to pan and reheat if necessary; season with nutmeg, and salt and pepper to taste. (Soup can be cooled and frozen for up to 2 months; thaw and reheat.)
To serve, ladle into soup bowls; swirl 2 tbsp (25 mL) yogurt into each.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Occasion: 
Christmas
Interest: 
Party

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4.0575
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 931 Calories from Fat 173

% Daily Value*

Total Fat 20 g30%

Saturated Fat 8.4 g41.9%

Trans Fat 0 g

Cholesterol 54.6 mg18.2%

Sodium 1745.3 mg72.7%

Total Carbohydrates 163 g54.3%

Dietary Fiber 21.7 g86.8%

Sugars 53.2 g

Protein 40 g80.6%

Vitamin A 1792.3% Vitamin C 329.2%

Calcium 77% Iron 48.7%

*Based on a 2000 Calorie diet

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Butternut Squash Soup Recipe