Puree of Butternut Squash Soup

50 mins (prep 25, cooking 25)
10 ingredients
9 servings
This velvety soup is even more enticing with its contrasting garnish. You can simply chops the pumpkin seeds for some added texure of heat them to release their flavor and aroma. Remember, when using a countertop blender to puree, whir hot vegetables in batches, filling the jar only halfway (unless you want to spend the night cleaning the ceiling). From Real Simple Magazine February 2006.

Categories:  <-60-mins , seasonal , low-sat.-fat , soups-&-stews , thanksgiving , low-carb , low-in... , time-to-make , holiday , low-protein , low-fat , low-cholesterol , low-calorie , easy , fall , healthy , squash , vegetable , healthy-2 ,
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Serving Size (284.38 g)
Servings 9
Amount per Serving
Calories 252.54 Calories from Fat 66.69
% Daily Value *
Total Fat 7.41g 102.62%
Saturated Fat 1.88g 84.72%
Trans Fat 0.0 %
Cholesterol 88.07mg 264.2%
Sodium 536.36mg 201.13%
Total Carbohydrate 17.98g 53.93%
Dietary Fiber 3.02 g 108.86%
Sugars 3.37 g %
Protein 30.97g 557.44%
Vitamin A 16115.94IU% Vitamin C 31.75mg%
Calcium 85.85mg% Iron 2.34mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
raw pumpkin seeds, fresh rosemary