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

• Low in cholesterol
• High in calcium
• High in phosphorus
• High in potassium
• Very high in vitamin A
• Very high in vitamin C

xo,
Nancy