Soup, Chili & Stew
Butternut Squash Soup
Servings and Ingredients
|1 tbsp. Hy-Vee Select olive oil|
|1 c. chopped red onion|
|2 cloves 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|
- Heat the oil over medium heat in a large saucepot. Sauté the onion and garlic for 3 minutes until lightly browned.
- 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.
- Serve with Parmesan cheese and croutons, if desired.
110 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 290mg
- Total Carbohydrates: 20g
- Protein: 3g
Vitamin A 60%
Vitamin C 10%
Hy-Vee HealthMarket, October 2008.