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    You are in: Home / Recipes / Butternut Squash Soup Recipe
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    Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    VNess's Note:

    Yum...Got the recipe from the friendly folks at the Co-op down the street. A little savory, a little sweet, altogether warming and great for the cool and rainy season!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400. Coat bottom of baking pan generously with cooking spray and set aside.
    2. 2
      Halve the squash through the stem ends, prick the skin in several places with a knife, and scoop out the seeds.
    3. 3
      Lightly spray the cut surface with cooking spray (or brush with oil) Nest garlic inside the squash halves and place the squash on the baking pan, cut side down.Add the onions and coat with spray or oil.
    4. 4
      Pour the water into the pan, cover with aluminum foil, and bake for 50 minutes. Uncover and bake 5-10 minutes more.
    5. 5
      Squeeze the garlic cloves out of their skins.
    6. 6
      In batches in a blender, combine squash, onion ,thyme, broth, nutmeg, salt, and pepper and puree till smooth.
    7. 7
      If desired, heat a small amount of butter (a couple of teaspoons) in a skillet and sautee sage, adding sage to bowls as garnish.

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    Nutritional Facts for Butternut Squash Soup

    Serving Size: 1 (404 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 131.0
     
    Calories from Fat 3
    95%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 256.7 mg
    10%
    Total Carbohydrate 32.8 g
    10%
    Dietary Fiber 5.3 g
    21%
    Sugars 7.2 g
    29%
    Protein 3.2 g
    6%

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