Butternut Squash Soup

If you have about 40 minutes to spend in the kitchen, Butternut Squash Soup might be a great gluten free and lacto ovo vegetarian recipe to try. This soup has 286 calories, 5g of protein, and 12g of fat per serving. This recipe serves 4 and costs $1.52 per serving. 25 people have tried and liked this recipe. It will be a hit at your Winter event. A mixture of garlic, peanut oil, carrot, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Prevention Rd. With a spoonacular score of 92%, this dish is great. Butternut Squash : Butternut Squash, Pear and Yogurt Soup, Butternut Squash Soup with Curried Squash Seeds, and 2ways2percent: Butternut Squash Pizzan and Creamy Butternut Squash Puree with Scallops and Bacon are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

½ tsp black pepper

1 butternut squash ( - 2¾ lbs), peeled, seeded, and cubed

½ cup carrot, thinly sliced

2 cloves garlic, minced

½ tsp ground cumin

¾ cup half and half

1 Tbsp jalapeno pepper, finely minced

1 small onion, chopped

2 Tbsp peanut oil

½ tsp salt

2¾ cups low-sodium vegetable broth

Equipment:

pot

immersion blender

blender

Cooking instruction summary:

In a large pot over medium heat, heat the oil until hot. Add the onion and cook for 4-5 minutes or until softened. Add the garlic and stir; cook until fragrant, about 1 minute.Add the cubed squash, carrot, cumin, salt, pepper, and jalapeno. Mix well. Add the broth and increase heat to high; bring to a boil and reduce heat to medium. Allow to simmer for about 20 minutes or until vegetables are softened.Transfer mixture to a blender to puree to desired consistency, or puree in the pot using an immersion blender. Stir in half and half and heat an additional minute before serving hot.

 

Step by step:


1. In a large pot over medium heat, heat the oil until hot.

2. Add the onion and cook for 4-5 minutes or until softened.

3. Add the garlic and stir; cook until fragrant, about 1 minute.

4. Add the cubed squash, carrot, cumin, salt, pepper, and jalapeno.

5. Mix well.

6. Add the broth and increase heat to high; bring to a boil and reduce heat to medium. Allow to simmer for about 20 minutes or until vegetables are softened.

7. Transfer mixture to a blender to puree to desired consistency, or puree in the pot using an immersion blender. Stir in half and half and heat an additional minute before serving hot.


Nutrition Information:

Quickview
285k Calories
5g Protein
12g Total Fat
44g Carbs
41% Health Score
Limit These
Calories
285k
14%

Fat
12g
19%

  Saturated Fat
4g
28%

Carbohydrates
44g
15%

  Sugar
9g
11%

Cholesterol
16mg
6%

Sodium
980mg
43%

Get Enough Of These
Protein
5g
10%

Vitamin A
36372IU
727%

Vitamin C
73mg
89%

Vitamin E
5mg
40%

Manganese
0.75mg
37%

Potassium
1256mg
36%

Magnesium
116mg
29%

Vitamin B6
0.58mg
29%

Fiber
7g
29%

Vitamin B1
0.35mg
24%

Folate
93µg
23%

Calcium
213mg
21%

Vitamin B3
4mg
20%

Phosphorus
161mg
16%

Vitamin B5
1mg
15%

Iron
2mg
14%

Copper
0.26mg
13%

Vitamin B2
0.15mg
9%

Vitamin K
7µg
7%

Zinc
0.81mg
5%

Selenium
2µg
4%

Vitamin B12
0.15µg
3%

covered percent of daily need
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Related Videos:

Butternut Squash Soup Recipe | Clean Eating Recipes | Soup Recipes | Healthy Meal Ideas

 

Easy Butternut Squash Soup with a Twist: Classy Cookin' with Chef Stef

 

Beth's Butternut Squash Soup Recipe | ENTERTAINING WITH BETH

 

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