Butternut Squash Soup

Preparation:  10 min. Cooking: 35 min. Total: 45 min.
Recipe photo
  • 4 Tbsp butter
  • 2 Lb butternut squash , cleaned and cut into 1 in. chunks
  • 3/4 Cup onions , chopped
  • 3/4 Cup celery , chopped
  • 4 Tbsp apple juice
  • 2 Quart chicken broth
  • 1 1/2 tsp vanilla extract
In a large saucepan, heat butter and add squash, onions, and celery. Cook over medium heat, stirring occasionally, for 5 minutes. Add apple juice and chicken broth and bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes, or until squash is tender. Remove from heat. Add vanilla. Puree mixture in a blender or food processor and serve.
Calories
170 Cal
Fat
7.4 g
Carbs
20 g
Protein
7.2 g
Fiber
1.9 g
Sugar
5.7 g
Cholesterol
15 mg
Sodium
830 mg


Nutrients

Fiber     1.9 g
Fat     7.4 g
Sugar     5.7 g
Carbs     20 g
Protein     7.2 g
Calories     170 Cal

Fats

Fat, Poly     0.6 g
Fat, Mono     2.1 g
Fat, Sat     4.1 g
Fat, Trans     0 g
Fat, Percent     39 %

Vitamins

Vitamin, K     4.9 mcg     4.1 %
Vitamin, A     5700 IU     190 %
Vitamin, B12     0.3 mcg     11 %
Niacin     4.2 mg     27 %
Riboflavin     0.2 mg     12 %
Vitamin, C     8.5 mg     9.4 %
Vitamin, D     4 IU     0.7 %
Vitamin, B6     0.2 mg     11 %
Vitamin, E     2.3 mg     16 %
Panto, Acid     0.4 mg     7.1 %
Choline     14 mg     2.6 %
Thiamin     0.1 mg     10 %

Minerals

Calcium     52 mcg     5.2 %
Phosphorus     110 mg     15 %
Magnesium     21 mg     5.1 %
Copper     0.2 mcg     22 %
Fluoride     150 mcg     3700 %
Zinc     0.5 mg     4.4 %
Cholesterol     15 mg     0.2 %
Sodium     830 mg     55 %
Selenium     1 mcg     1.8 %
Manganese     0.6 mg     8.1 %
Potassium     510 mg     11 %
Iron     1.6 mg     20 %