Try this Butternut Squash Soup recipe, or contribute your own.
Suggest a better description1. Add stock, garlic, carrot, apple, butternut squash, onion, salt, pepper, cayenne, and cinnamon to large pot on stove or in a slow cooker
2. Cook in slow cooker for 6-8 hours on low, or 3-4 hours on high OR cook on stove for about half an hour (until veggies are all soft and cooked)
3. Stir in milk
4. Use immersion blender to puree until smooth (or transfer into traditional blender)
5. Taste, add seasonings to your liking
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (133g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 45 | ||
Calories from Fat: 7 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 2mg | 1 % | |
Sodium 334.3mg | 12 % | |
Potassium 74.4mg | 2 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 8.5g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 45
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