Butternut Squash Soup

CentraCare Health Weight Management Recipe

Ingredients

• 2 lbs. butternut squash, peeled, seeded and chopped into 1-inch chunks
• 2 Tbsp. unsalted butter
• 1 onion, chopped
• 6 cups reduced sodium chicken stock
• Ground black pepper, to taste

Directions

1. In a large pot, melt butter and cook onion until translucent, about 8 minutes.
2. Add squash and stock and bring to a simmer and cook until squash is tender, about 20 minutes.
3. Remove squash and onion with slotted spoon and blend in a blender until smooth puree
4. Return to pot and stir.
5. Season with pepper and serve.

Yield: 8 cups

Serving: 1 cup

Nutritional Information Per Serving

• Calories: 100
• Fat: 3 g.
• Cholesterol: 8 g.
• Sodium: 420 mg
• Carbs: 17 g.
• Fiber: 3 g.
• Protein: 4 g.

Exchanges per serving: 1 Starch; ½ Protein; ½ Fat