Butternut Squash Soup
This low fat soup provides a serving of vegetables, a healthy dose of beta-carotene and so much flavour you’ll forget it’s good for you.
Servings
6
Servings
6
Ingredients
Instructions
  1. Saute the onion, carrot and garlic until soft. Add water, bouillon, squash and spices and bring to a boil. Simmer until squash is tender, approximately 40 minutes.
  2. Puree in food processor until smooth. Return to pot and add milk before serving.
Recipe Notes

Nutrients Per Serving
Calories (kcal) 74
Fat (g) 1.2
Protein (g) 2.7
Carbohydrate (g) 17.3
Sugar (g) 3.4
Fibre (g) 2.6