Butternut Squash Soup

Recipe

Soup, Chili & Stew
Butternut Squash Soup

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2.9 out of 5 stars
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Recipe Data

6
Servings

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 tbsp.Hy-Vee Select olive oil
    1 c.chopped red onion
    2cloves garlic, minced
    2(15 ounce each) cans butternut squash
    3 c.chicken stock
    Hy-Vee salt and Hy-Vee pepper, to taste
    Freshly grated Parmesan cheese and croutons, optional

    Directions

    1. Heat the oil over medium heat in a large saucepot. Sauté the onion and garlic for 3 minutes until lightly browned.
    2. Add butternut squash and chicken stock and bring to a boil. Lower heat and simmer for 35 to 40 minutes, stirring occasionally. Season to taste with salt and pepper.
    3. Serve with Parmesan cheese and croutons, if desired.

    Nutrition facts

    Servings

    110 Calories per serving

    Amounts Per Serving

    • Total Fat: 2.5g
    • Cholesterol: 0mg
    • Sodium: 290mg
    • Total Carbohydrates: 20g
    • Protein: 3g

    Daily Values

    0%
    Vitamin A 60%
    0%
    Vitamin C 10%
    0%
    Iron 4%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee HealthMarket, October 2008.