Butternut Squash Soup

Butternut Squash Soup

Health Rating
Prep Cook Ready in Servings
15 min 1 h 1 h 15 min 2
Scheduled for:
Dinner on Monday
Leftovers:
Dinner on Tuesday

Ingredients for 2

Show Original

1/3 squash Butternut squash (peeled and cut into chunks)
1 medium Carrots (peeled and cut into chunks)
1/2 tbsp Coconut oil (melted)
1/3 small White onion (chopped)
1/3 small Apple (chopped)
2/3 cup Chicken broth (stock)
1/3 cup Coconut milk
1/3 tsp Salt
1/3 tbsp Cinnamon
1/3 tbsp Nutmeg, ground

Instructions


Preheat your oven to 350°F. Toss squash and carrots with the coconut oil. Place in a baking dish and roast uncovered for 35 minutes or until tender.

In a large stock pot on medium, heat 1 tbsp olive oil and add the onion and apple and sauté until tender, about 5 minutes.

Add the roasted butternut squash, carrots, chicken broth, and coconut milk to stock pot and bring to a boil, stirring often.

Remove from heat. Use an immersion blender to blend your soup or working in several small batches, blend soup in food processor or blender until smooth.

Return to stock pot, bring to a simmer and season with salt, cinnamon, and nutmeg.Serve soup in large bowls! Enjoy.

Nutrition Facts

Per Portion

Calories 278
Calories from fat 119
Calories from saturated fat 102
Total Fat 13.3 g
Saturated Fat 11.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.7 g
Cholesterol 0 mg
Sodium 669 mg
Potassium 1043 mg
Total Carbohydrate 36 g
Dietary Fiber 5.4 g
Sugars 9.0 g
Protein 4.1 g

Dietary servings

Per Portion


Fruit 0.1
Vegetables 3.6

Energy sources


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