Recipe
Soup, Chili & Stew
Butternut Squash Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
110 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 290mg
- Total Carbohydrates: 20g
- Protein: 3g
Daily Values
0%
Vitamin A 60%
0%
Vitamin C 10%
0%
Iron 4%
0%
Calcium 4%
Recipe Source:
Hy-Vee HealthMarket, October 2008.