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Butternut Squash Soup

Servings = 4 | Serving size =about 1 1/2 cups

This recipe can be multiplied by 2, 3, 4.

This recipe makes great leftovers.

Serve with a 2 ounce Whole Wheat Roll and 1 ounce cheese.

AND

Serve with side salad of your choice.

2 cups water
2 lbs butternut squash
1/2 tsp salt
fresh ground black pepper
1/2 tsp dried thyme leaves
1/8 tsp ground nutmeg
1 cup water

Place the water in a large sauce pan fitted with a steamer basket over high heat. Put the cubed squash in the steamer basket. Steam until tender (20 - 30 minutes).

Let the squash cool and then add it to the remaining steaming water in the bottom of the sauce pan. Using a stick blender or a blender puree the squash and water until smooth.

Place the pan over low heat and add the salt, pepper, thyme leaves and ground nutmeg.

Reheat the soup gently. Stir in the remaining water to the desired consistency. It may take as much as 1 1/2 to 2 cups.

Nutrition Facts

Serving size: about 1 1/2 cups | Servings 4

Calories 103 | Calories from Fat 2

Amount Per Serving (% Daily Value)

Total Fat 0g (0%) | Saturated Fat 0g (0%)

Monounsaturated Fat 0g | Trans Fat 0g

Cholesterol 0 mg (0 %) | Sodium 300 mg (12 %)

Total Carbohydrates 27g (9%) | Sugars 5g

Dietary Fiber 5g (18%) | Protein 2g

Vitamin A 485% | Vitamin C 80 % | Calcium 11% | Iron 10%

Vitamin K 5 mcg  | Potassium  804 mg | Magnesium  78 mg

 


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