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Recipe in: Starters

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Butternut Squash Soup

Total time: 30 minutes
     Butternut squash makes a lovely, creamy soup with no cream and very little fat.  I added a bit of tomato sauce to this which added another layer of flavor; a bit of tart to the squash's sweet.  A bit of Sherry, and a dollop of crème fraiche or sour cream to finish and you have the perfect autumn soup.

Butternut Squash Soup Ingredients:

 Instructions:

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               Nutrition Information
            
 
Recipe serves 2  
         
Entire Recipe / per serving
Calories:  518 / 259
Total Carbohydrates:  75 / 37.5
          Dietary Fiber: 12 / 6
Total Fat:  18 / 9
         Saturated Fat:  4 / 2
Cholesterol:  22 / 11
Protein:  13 / 6.5
Calcium:  356 / 178
Sodium:   969 / 484.5

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/