Butternut Squash Soup

10 25 148
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 dash 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 148
Calories from fat 55
Calories from saturated fat 34
Total Fat 6.2 g
Saturated Fat 3.8 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.5 g
Cholesterol 15.5 mg
Sodium 1183 mg
Potassium 654 mg
Total Carbohydrate 21.9 g
Dietary Fiber 3.5 g
Sugars 6.0 g
Protein 3.0 g

Dietary servings

Per Portion

Vegetables 2.7

Energy sources