Butternut Squash Soup

Butternut Squash Soup

Health Rating
Prep Cook Ready in Servings
5 min 20 min 25 min 4

Ingredients


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)

Instructions


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 155
Calories from fat 56
Calories from saturated fat 35
Total Fat 6.2 g
Saturated Fat 3.8 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.6 g
Cholesterol 15.5 mg
Sodium 995 mg
Potassium 656 mg
Total Carbohydrate 21.6 g
Dietary Fiber 3.3 g
Sugars 5.1 g
Protein 3.2 g

Dietary servings

Per Portion


Vegetables 2.7

Energy sources


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Recipe from:
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