Butternut Squash Soup
Butternut Squash Soup
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  • cook: 0 hr
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  • Ingredients

    • 2 tablespoons butter
    • 3 cloves garlic, minced
    • 1/2 cup onion, chopped
    • 1 potato, cubed
    • 1 celery stalk, chopped
    • 1 carrot, sliced
    • Salt, to taste
    • Pepper, to taste
    • 2 pounds of butternut squash, peeled, seeded, and cubed
    • 6 cups vegetable broth
    • 2 cups water
    • 1 bay leaf
    • 2 sprigs thyme

    Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 204 % Daily Value *
    • Total Fat: 8 g 12.16%
    • Saturated Fat: 3 g 16.48%
    • Trans Fat: 0 g %
    • Cholesterol: 8 mg 2.54%
    • Sodium: 947 mg 39.47%
    • Calcium: 321 mg 32.1%
    • Potassium: 849 mg 24.26%
    • Magnesium: 0 mg 0%
    • Iron: 5 mg 29.35%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 44 g %
    • Dietary Fiber: 16 g 62.54%
    • Sugar: 8 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 245.5%
    • Vitamin C 42.76%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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