Butternut squash is a smart, heart healthy choice bringing a mildly sweet tasting flavor addition to this soup recipe. The butternut squash is loaded with powerful natural antioxidants, carotenes - including over 300% of the recommended daily allowance of Vitamin A. Due to butternut squash containing zero saturated fats or cholesterol this makes the butternut squash soup recipe a winner for people desiring to control cholesterol. Also, the high fiber content helps lower cholesterol.
2 cups Butternut Squash, cooked
2 cups chicken or vegetable broth
1 tablespoon olive oil
½ teaspoon garlic
Salt and pepper to taste
Garnish with nutmeg (optional)
Cook the butternut squash, preferably steaming to retain most of the vitamins and nutrients. To do so cut squash in quarters for easier handling and peel the outside outer shell. (Butternut squash is easy to peel due to the soft outside shell.) Next remove the seeds and cut into cubes approximately 1" in size. Place in medium sized sauce pan, adding about an 1" of water from bottom of pan and bring to boil. Reduce heat and simmer cook for 15 to 20 minutes, or until soft. Next add chicken or vegetable broth, olive oil, garlic, salt and pepper. Remove from heat and blend with hand held blender or transfer the soup to a blender, and blend until smooth. Garnish with nutmeg if desired. Makes 4 servings.
Calories: 168 Protein: 21.0g Carbohydrates: 8.3g Total Fat: 5.7g Saturated Fat: 1.1g Dietary Fiber: 1.4g Cholesterol: 54mg Sodium: 47mg
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