Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Butternut Squash Soup
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- Level: Intermediate
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 125 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 10 milligrams
- Sodium
- 1044 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 3.5 grams
- Protein
- 3 grams
- Sugar
- 4 grams
- Level: Intermediate
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 125 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 10 milligrams
- Sodium
- 1044 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 3.5 grams
- Protein
- 3 grams
- Sugar
- 4 grams
Ingredients
Directions
- Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
