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, Specific Carbs, 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 0g 0%
  • Carbs 6g 2%
  • Saturated 0g 0%
  • Fiber 1g 4%
  • Sugars 2g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 0g 1%
  • Sodium 63mg 3%
  • Calcium 21mg 2%
  • Magnesium 13mg 3%
  • Potassium 132mg 4%
  • Iron 0mg 2%
  • Zinc 0mg 1%
  • Phosphorus 16mg 2%
  • Vitamin A 154µg 17%
  • Vitamin C 7mg 12%
  • Thiamin (B1) 0mg 3%
  • Riboflavin (B2) 0mg 1%
  • Niacin (B3) 0mg 2%
  • Vitamin B6 0mg 4%
  • Folic Acid (B9) 12µg 3%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 2µg 2%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...