creamy butternut squash soup
creamy butternut squash soup
1 ½ cup of creamy butternut squash soup (creamy butternut squash soup) contains 233 Calories. The macronutrient breakdown is 65% carbs, 13% fat, and 22% protein. This is a good source of protein (24% of your Daily Value) and fiber (25% of your Daily Value).
- Makes
- 12 cup
- Prep Time
- 15 minutes
- Cook Time
- 90 minutes
Ingredients
Directions
- (source: https://highcarbhannah.co/recipes/creamy-butternut-squash-soup/)
- Preheat your oven to 425F. Scrub the outside of your butternut squash until clean. Cut squash in half, remove seeds and place on a baking tray. Take your garlic and onion and wrap in tin foil and place on tray with the squash. Place tray in oven and roast the squash for 1 hour or until tender. Take the onion and garlic out after 30 minutes is up. Once your squash is done cut into chunks (yes leave the skin on, it’s nutritious) and place in your blender. Squeeze the roasted garlic out of the skin, add into your blender with squash, onion, and 4 cups of water. Blend until creamy. Transfer this mixture to your instant pot, add in the rest of your ingredients and stir. Cook on high pressure for 20 minutes. Serve with rice. If you want to cook this on the stove top follow the recipe and instead of putting the mix into your instant pot, transfer to a large sauce pan. Bring all the ingredients to a boil, reduce heat and let simmer until thick (about 40 minutes).
Nutrition Facts
For 1 ½ cup of creamy butternut squash soup (275g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 233 | |
| Fats | 4g | 5% |
| Saturated fats | 3g | 14% |
| Trans fats | 0g | |
| Cholesterol | 0mg | 0% |
| Sodium | 128mg | 6% |
| Carbs | 39g | 14% |
| Net carbs | 33g | |
| Fiber | 7g | 25% |
| Sugar | 3g | |
| Protein | 13g | |
| Calcium | – | |
| Iron | – | |
| Potassium | – | |
| Vitamin D | – | |
| Vitamins and Minerals | ||
| Alpha carotene | – | |
| Beta carotene | – | |
| Caffeine | – | |
| Choline | – | |
| Copper | – | |
| Fluoride | – | |
| Folate (B9) | – | |
| Lycopene | – | |
| Magnesium | – | |
| Manganese | – | |
| Niacin | – | |
| Pantothenic acid | – | |
| Phosphorus | – | |
| Retinol | – | |
| Riboflavin (B2) | – | |
| Selenium | – | |
| Theobromine | – | |
| Thiamine | – | |
| Vitamin A IU | – | |
| Vitamin A | – | |
| Vitamin B12 | – | |
| Vitamin B6 | – | |
| Vitamin C | – | |
| Vitamin D IU | – | |
| Vitamin D2 | – | |
| Vitamin D3 | – | |
| Vitamin E | – | |
| Vitamin K | – | |
| Zinc | – | |
| Sugars | ||
| Sugar | 3g | |
| Sucrose | – | |
| Glucose | – | |
| Fructose | – | |
| Lactose | – | |
| Maltose | – | |
| Galactose | – | |
| Starch | – | |
| Fats | ||
| Saturated fats | 3g | 14% |
| Monounsaturated fats | – | |
| Polyunsaturated fats | – | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | – | |
| Total omega 6 | – | |
| Alpha Linolenic Acid (ALA) | – | |
| Docosahexaenoic Acid (DHA) | – | |
| Eicosapentaenoic Acid (EPA) | – | |
| Docosapentaenoic Acid (DPA) | – | |
| Amino Acids | ||
| Alanine | – | |
| Arginine | – | |
| Aspartic acid | – | |
| Cystine | – | |
| Glutamic acid | – | |
| Glycine | – | |
| Histidine | – | |
| Hydroxyproline | – | |
| Isoleucine | – | |
| Leucine | – | |
| Lysine | – | |
| Methionine | – | |
| Phenylalanine | – | |
| Proline | – | |
| Serine | – | |
| Threonine | – | |
| Tryptophan | – | |
| Tyrosine | – | |
| Valine | – | |
