Butternut Squash Soup

10 25 194
Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 4
Butternut Squash Soup
Health Highlights


1/2 tsp Black pepper
4 cup Butternut squash (cubed)
1 medium Carrots (diced)
1 medium stalk(s) Celery (diced)
4 cup Chicken broth (stock) (homemade if possible)
2 tbsp Ghee
5 leaf Sage, fresh (for garnish)
1/4 tsp Sage, ground (mix with ghee for flavour)
1/2 tsp Sea Salt
1 medium Yellow onion (diced)


Heat ghee in a soup pot. Add onion, carrot and celery and cook until onions become soft and translucent. Add butternut squash, broth, salt and pepper and bring to a boil. Reduce heat and simmer until squash is tender.

Use a hand-held blender to puree the soup. Garnish with a spoonful of Sage City ghee and fresh sage.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 194
Calories from fat 81
Calories from saturated fat 44
Total Fat 9.0 g
Saturated Fat 4.8 g
Trans Fat 0
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 2.2 g
Cholesterol 21.6 mg
Sodium 395 mg
Potassium 824 mg
Total Carbohydrate 23.8 g
Dietary Fiber 4.2 g
Sugars 5.3 g
Protein 6.7 g

Dietary servings

Per Portion

Vegetables 2.7

Energy sources


Meal Type(s)