Last night was the first night I was feeling a little chilly. Yes, I finally needed a jacket. YEAY! Winter is coming. So, I am in the mood for some butternut squash soup. I went to Sprouts yesterday, and the butternut squash were on sale for $ .88 a pound! I got a big one for only $1.27. AWESOME! Butternut squash is so sweet and healthy or you.
A cup of cubed butternut squash provides approximately 60 calories, 16 g of carbohydrates and 3 g of fiber. It also supplies almost 300 percent of your daily value of vitamin A, 50 percent of vitamin C, 7 percent of calcium and 5 percent of iron.
- 1 (2 to 3 pound) butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 6 cups chicken stock
- Salt and freshly ground black pepper to taste.
- Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper (to taste). Serve.
Total Fat: 5 grams
Saturated Fat: 2.5 grams
Protein: 3 grams
Total carbohydrates: 19 grams
Sugar: 4 grams
Fiber: 3.5 grams
Cholesterol: 10 milligrams
Sodium: 1044 milligrams (to taste, and if you get low sodium chicken stock it will be less)