Buttercup Squash Soup

2

tsp

vegetable oil

2

cups

carrots, peeled and chopped

2

cups

potato, peeled and chopped

1

cup

onion, peeled and chopped

1/4

cup

leek, chopped

2

garlic clove, chopped

6

cups

chicken stock

6

cups

buttercup squash peeled and cut into 1-inch cubes

salt and pepper, to taste

1/4

cup

parsley, chopped

1

Cook vegetables, except squash, in oil in saucepan for a few minutes.

2

Add chopped garlic and cook a couple more minutes until onions have softened.

3

Add the stock and squash and bring to boil. Reduce heat to medium low and simmer for 20 minutes or until vegetables are tender.

4

Blend until smooth.

5

Season with salt and pepper to taste and add parsley just before serving.

Servings: 12

Nutrition Facts

Serving size: 1/12 of a recipe (9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

101.07

Calories From Fat (14%)

14.41

% Daily Value

Total Fat 1.59g

2%

Saturated Fat 0.28g

1%

Cholesterol 0mg

0%

Sodium 402.59mg

17%

Potassium 636.94mg

18%

Total Carbohydrates 18.88g

6%

Fiber 2.75g

11%

Sugar 3.55g

Protein 4.23g

8%

Source

Author: Cathy Connolly

Author Notes

Cathy's chicken stock contains poultry stuffing spices and Knorr stock mix.