Saturday, October 10, 2015

Super Easy Butternut Squash Soup

I am not a huge fan of fall/winter/cold weather; however these seasons do have their perks....squashes are in season!!!! I found them for less than $2ea at BJs this past weekend! :) I am a HUGE fan of butternut squash soup...and below is how I make it! 


Butternut Squash Soup

garlic & onion powder to taste
1 T olive oil
salt, pepper, crushed red peppers & sage to taste
1 medium size butternut squash soup
3 cups of water (yes! To cut calories & sodium, I just use water!)
parm cheese for garnish

I before I start, I peel & chop my squash & then run it through my juicer (most recipes have you doing this after it's cooked & in the blender while it's hot...well, I know me & this probably wouldn't end pretty!). 

I then saute garlic & onion (I use the powder bc I don't always have the actual items on hand) in the oil for about 3 mins. I then add the rest of the ingredients (except for the cheese). At this point, I combine both the squash juice & the pulp in the pot. Bring to a boil, then cover & simmer for 20 mins.

Garnish with parm cheese & more sage if desired. This recipe made enough for me to last 3 meals!

Below you'll find the nutritional value of the 1/3 of this recipe. Enjoy!

Nutrition Facts
Serving Size 394 g
Amount Per Serving
Calories 
140
Calories from Fat 
63
% Daily Value*
Total Fat 
7.0g
11%
Saturated Fat 
2.1g
10%
Trans Fat 
0.0g
Cholesterol 
7mg
2%
Sodium 
294mg
12%
Potassium 
524mg
15%
Total Carbohydrates 
18.1g
6%
Dietary Fiber 
3.2g
13%
Sugars 
3.4g
Protein 
4.7g
Vitamin A 304%Vitamin C 50%
Calcium 16%Iron 7%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points


xo,
Nancy

No comments:

Post a Comment