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Low Sodium Butternut Squash Soup
An incredibly smooth and tasty low sodium butternut squash soup! This is a great autumn recipe to warm up around the table.
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INGREDIENTS
- 1 cup yellow onion diced
- 2 garlic cloves chopped
- ½ tbsp olive oil
- 4 cups butternut squash diced
- 1 cup sweet potato diced
- 1 cup carrot sliced
- 2½ cups unsalted vegetable broth
- ⅛ tsp ground nutmeg
INSTRUCTIONS
- Cook the onion and garlic in olive oil over medium-high heat in a pot until the onion is translucent.
- Add all other ingredients, bring to boil over high heat and simmer over medium-low heat for about 30 minutes or until the carrots fall apart with a fork.
- Let cool and blend with a hand mixer or a stand mixer.
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NUTRITION FACTS
Nutrition Facts
Low Sodium Butternut Squash Soup
Serving Size
250 ml - 1 cup
Amount per Serving
Calories
121
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
39
mg
2
%
Potassium
640
mg
18
%
Carbohydrates
26
g
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
3
g
Vitamin C
30
mg
36
%
Calcium
83
mg
8
%
Iron
1
mg
6
%
Phosphorus
71
mg
7
%
*5% or less is a little, 15% or more is a lot
For informational purposes only. Nutrition data is primarily calculated from the USDA National Database. Values may vary from accuracy of measurements, brands, nutritional data and more. All measurements are metric (1 cup = 250ml). Readers are encouraged to make their own calculations.
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