Butternut Squash Soup
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Nutrition balance score
Great
Glycemic Index
63
Moderate
Glycemic Load
17
Moderate
Nutrition per serving
Calories171.8 kcal (9%)
Total Fat5.8 g (8%)
Carbs26.7 g (10%)
Sugars8.6 g (10%)
Protein5.7 g (11%)
Sodium430.8 mg (22%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
In a large pot, melt the butter over medium heat. add onions and cook for 6-8 minutes until translucent. Add squash and stock. Bring to a simmer and cook for 15-20 minutes until squash is tender.
Step 2
Remove squash with a slotted spoon and place in a blender and puree. Return blended squash to the pot. Stir in maple syrup, nutmeg, salt, and pepper. Serve.
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