PointsPlus Butternut Squash Soup Recipe

Butternut Squash
flickr/lchunt

Ingredients

  • 4 cups  vegetable broth
  • 12 ounces  butternut squash, peeled and cut into 1- to 1 ½-inch cubes
  • 1/2  large Vidalia onion, cut into 2-inch cubes
  • 1/2  small apple, peeled and cut into 2-inch cubes
  • 1/4 teaspoon  table salt
  • 1/8 teaspoon  black pepper
  • 1/8 teaspoon  nutmeg

Here’s a quick and easy way to make the most of healthy, sweet butternut squash. Serve alongside some warm, crusty bread for a light meal.

Directions

In a large stockpot, combine the broth, squash, onion, and apple. Cover the pot with a lid and bring to a boil over high heat. Remove the lid and reduce heat to low. Gently simmer until the squash is very tender, about 10 minutes.

Purée the soup in the pot using an immersion blender, or purée in a regular blender in batches (be careful not to splatter hot liquid). Season with salt, pepper, and nutmeg. Serve.

Nutrition

Calories per serving:

23 calories

Dietary restrictions:

Low Fat, Low Sodium Fat Free, Low Fat Abs, Sugar Conscious, Low Potassium, Kidney Friendly, Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:

1%

Servings:

12
  • Fat 1g 2%
  • Carbs 68g 23%
  • Saturated 0g 1%
  • Fiber 11g 44%
  • Sugars 27g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 6g 11%
  • Sodium 757mg 32%
  • Calcium 248mg 25%
  • Magnesium 152mg 38%
  • Potassium 1,583mg 45%
  • Iron 3mg 18%
  • Zinc 1mg 7%
  • Phosphorus 187mg 27%
  • Vitamin A 1,844µg 205%
  • Vitamin C 88mg 146%
  • Thiamin (B1) 0mg 30%
  • Riboflavin (B2) 0mg 9%
  • Niacin (B3) 5mg 23%
  • Vitamin B6 1mg 43%
  • Folic Acid (B9) 144µg 36%
  • Vitamin D 0µg 0%
  • Vitamin E 5mg 25%
  • Vitamin K 20µg 26%
Have a question about nutritional data? Let us know.
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