Squash Soup

Butternut squash
This recipe was inspired by Canada’s First Nations people. The traditional diet of our local Haudenosaunee or Iroquois is comprised of three staples that they call the three sisters: squash, beans and corn. The soup’s amber colour suits the mood of a crisp and bright fall day.

Squash Soup
Serves 8
This fall favourite can be made with most varieties of squash including butternut, acorn or pumpkin.
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
193 calories
30 g
35 g
4 g
13 g
2 g
395 g
192 g
7 g
0 g
2 g
Nutrition Facts
Serving Size
395g
Servings
8
Amount Per Serving
Calories 193
Calories from Fat 38
% Daily Value *
Total Fat 4g
7%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 35mg
12%
Sodium 192mg
8%
Total Carbohydrates 30g
10%
Dietary Fiber 5g
19%
Sugars 7g
Protein 13g
Vitamin A
484%
Vitamin C
81%
Calcium
12%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 lbs butternut squash (about 2 medium), peeled, seeded and cubed
  2. ½ cup chopped yellow onion
  3. 4 cups water
  4. 2 cups chicken or vegetable stock
  5. 2 tbsp maple syrup
  6. ¼ tsp white pepper
  7. ½ tsp salt
  8. 1 tbsp chopped fresh or dried dill
  9. 1 tbsp butter
Instructions
  1. Add all ingredients to a soup pot, bring to a boil and then simmer for about 20 minutes or until squash is tender.
  2. Ladle batches into a blender, puré and transfer to another pot.
  3. Reheat and serve.
beta
calories
193
fat
4g
protein
13g
carbs
30g
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The World on a Platter http://theworldonaplatter.com/

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