Creamy Butternut Squash Soup

Amt Measure Ingredient Cal Carb Pro Fat GI
2poundbutternut squashbutternut squash362.938133751
2tablespoonbutter without saltbutter without salt203.5012070
1medium (2-1/2" dia)onionsonions44415126
6cupChicken StockChicken Stock120249600
1dashground nutmegground nutmeg000015
1teaspoonblack pepperblack pepper5.86110
3/8cup + 4 tablespoonheavy whipping creamheavy whipping cream241.58623327
Totals: 1051 Calories Balance: 44-14-42 977.7 460 142 449 48

This recipe makes 10 cups

You should have about 91/3 cups

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This recipe isMake Whole

Active Time: 30 minutes

Total Time: 70 minutes

Cut squash into chunks about 1 inch in size. Melt butter in a large pot. Chop union. Cook onion in butter until translucent. Add squash and chicken stock.

Bring to a simmer and cook until squash is tender, about 15-20 minutes. Remove squash chunks with a slotted spoon or strainer, and place in a blender and puree. (Alternately, you could use a stick blender and avoid the straining).

Return blended squash to pot, stir, and add salt, pepper, and nutmeg to taste.

When serving, add about 1 tablespoon of cream per cup of soup for a smooth, creamy flavor.