By Carolina Little
Basil Butternut Squash
9 steps
Prep:5minCook:40min
Butternut Squash Soup with basil nourishing taste.
Updated at: Thu, 17 Aug 2023 01:04:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
7
Low
Nutrition per serving
Calories120.6 kcal (6%)
Total Fat7.7 g (11%)
Carbs11.8 g (5%)
Sugars3 g (3%)
Protein1.4 g (3%)
Sodium204.6 mg (10%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonscoconut oil
2 cupsbutternut squash
diced
1yellow onion
small, diced
3 tablespoonscelery
diced
4cloves garlic
chopped
¼ cupbell pepper
diced
2 cupswater
or low-sodium vegetable or chicken broth
½ cupbasil
chopped
2 tablespoonsred wine
or red wine vinegar
⅓ cupkale
chopped, or leafy greens
salt
to taste
pepper
to taste
Instructions
Step 1
Heat oil in large sauce pan over medium high heat
Step 2
Add butternut squash, yellow onion, celery, gralic, and bell pepper
Step 3
Season with salt and pepper
Step 4
Saute veggies for about 5 minutes
Step 5
Add water (or broth) and basil. Bring to a boil
Step 6
Reduce heat to medium-low and cover.
Step 7
Simmer for 25 minutes
Step 8
Add red wine (or red wine vinegar) and kale (or chopped greens). Simmer for 10 minutes more
Step 9
Serve hot with chopped basil
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