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4 Serves
109 Mins
Prepare the butternut squash by peeling, seeding, and cubing it into uniform pieces. Finely dice the onion and mince the garlic cloves.
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
11 µg / 400 µgCalcium
28 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
26 mg / 1,250 mgPotassium
161 mg / 4,700 mgSodium
989 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, then stir in the minced garlic and cook until fragrant.
Add the cubed butternut squash to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 60 minutes until the squash is fork-tender.
Use an immersion blender to process the soup until completely smooth. Season with salt and black pepper to taste and serve hot.
25
g75
g24
g
