Butternut Squash Soup
Butternut Squash Soup is a gluten free and lacto ovo vegetarian hor d'oeuvre. This recipe makes 6 servings with 300 calories, 7g of protein, and 15g of fat each. For $1.1 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for Autumn. 1 person were impressed by this recipe. A mixture of butternut squash, cayenne pepper, whipping cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 56%. If you like this recipe, take a look at these similar recipes: Butternut Squash : Butternut Squash, Pear and Yogurt Soup, Butternut Squash Soup with Curried Squash Seeds, and Butternut Squash : Butternut Squash Soup & More.
- Serves: 6
- Time: 45 Mins
- Category: antipasti, soup, starter, snack, appetizer, antipasto, hor d'oeuvre
- Health Rating: 13.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
butter | 56.75 | grams | None |
 |
onion | 1.0 | large | None |
 |
leeks | 2.0 | None | |
 |
potato | 1.0 | large | None |
 |
butternut squash | 1.0 | medium | None |
 |
chicken stock | 720.0 | milliliters | None |
 |
whipping cream | 6.0 | servings | None |
 |
nutmeg | 1.0 | pinch | None |
 |
cayenne pepper | 1.0 | pinch | None |
 |
salt and pepper | 6.0 | servings | None |
 |
pumpkin seeds | 6.0 | servings | None |
butter
Qty: 56.75
Metric: grams
Price: None
onion
Qty: 1.0
Metric: large
Price: None
leeks
Qty: 2.0
Metric:
Price: None
potato
Qty: 1.0
Metric: large
Price: None
butternut squash
Qty: 1.0
Metric: medium
Price: None
chicken stock
Qty: 720.0
Metric: milliliters
Price: None
whipping cream
Qty: 6.0
Metric: servings
Price: None
nutmeg
Qty: 1.0
Metric: pinch
Price: None
cayenne pepper
Qty: 1.0
Metric: pinch
Price: None
salt and pepper
Qty: 6.0
Metric: servings
Price: None
pumpkin seeds
Qty: 6.0
Metric: servings
Price: None
Instructions
Step 1: Melt your butter in a large saucepan and add your onion and leeks and cook until softened.
Ingredients:
- butter
- leek
- onion
Equipment:
- sauce pan
Step 2: Add potato and squash and stir in chicken stock, nutmeg, cayenne, season with salt and pepper.
Ingredients:
- salt and pepper
- chicken stock
- ground cayenne pepper
- nutmeg
- potato
- squash
Step 3: Bring mixture to a boil and then reduce heat and simmer covered until everything is softened (about 20-30 minutes).
Step 4: Use a hand blender/food processor to smooth out the soup. Stir in enough whipping cream til it reaches your preferred consistency. Re-season if necessary.
Ingredients:
- whipping cream
- soup
Equipment:
- food processor
- immersion blender
Step 5: Add in a few basil leaves. (The basil really lifts the flavor of the soup and gives it a hint of real garden freshness.)
Ingredients:
- fresh basil
- basil
- soup
Step 6: Serve with pine nuts/squash seeds as a garnish.
Ingredients:
- pine nuts
- squash
- seeds
Dietary Information
- Vegetarian
- Gluten-Free
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 300.24 kcal | 15.01% |
| Fat | 15.37 g | 23.65% |
| Saturated Fat | 8.89 g | 55.55% |
| Carbohydrates | 36.77 g | 12.26% |
| Net Carbohydrates | 31.86 g | 11.59% |
| Sugar | 7.85 g | 8.72% |
| Cholesterol | 40.89 mg | 13.63% |
| Sodium | 386.21 mg | 16.79% |
| Alcohol | 0.0 g | 100.0% |
| Alcohol % | 0.0 % | 100.0% |
| Protein | 7.06 g | 14.11% |
| Vitamin A | 14251.5 IU | 285.03% |
| Vitamin C | 44.14 mg | 53.51% |
| Manganese | 0.57 mg | 28.66% |
| Vitamin B6 | 0.55 mg | 27.69% |
| Potassium | 940.38 mg | 26.87% |
| Vitamin B3 | 4.26 mg | 21.29% |
| Magnesium | 79.75 mg | 19.94% |
| Fiber | 4.91 g | 19.64% |
| Folate | 74.93 µg | 18.73% |
| Vitamin K | 18.06 µg | 17.2% |
| Vitamin B1 | 0.25 mg | 16.82% |
| Vitamin E | 2.5 mg | 16.7% |
| Phosphorus | 150.04 mg | 15.0% |
| Copper | 0.29 mg | 14.25% |
| Iron | 2.4 mg | 13.31% |
| Vitamin B2 | 0.2 mg | 11.5% |
| Calcium | 107.31 mg | 10.73% |
| Vitamin B5 | 0.81 mg | 8.1% |
| Selenium | 4.51 µg | 6.45% |
| Zinc | 0.74 mg | 4.93% |
| Vitamin D | 0.38 µg | 2.55% |
