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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 hrs 30 mins

    30 mins

    1 hrs

    Mommy of Three's Note:

    I make this soup in the winter and bring to work for lunch. It's healthy and delicious

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut squash in half and place on cookie sheet. Drizzle with Olive Oil and roast in oven for 1 hour at 450 degrees.
    2. 2
      Saute onion and celery until transparent.
    3. 3
      Add garlic and ginger.
    4. 4
      When squash is cooked, scoop out and add to onion and celery mixture.
    5. 5
      Add chicken stock and chick peas. Stir.
    6. 6
      Using an electric hand mixer, blend soup to desired consistency. You can also use your blender.
    7. 7
      Add cumin and salt and pepper.
    8. 8
      Enjoy!

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    Ratings & Reviews:

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    Nutritional Facts for Butternut Squash Soup

    Serving Size: 1 (436 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 364.6
     
    Calories from Fat 68
    18%
    Total Fat 7.6 g
    11%
    Saturated Fat 1.3 g
    6%
    Cholesterol 6.8 mg
    2%
    Sodium 624.8 mg
    26%
    Total Carbohydrate 65.5 g
    21%
    Dietary Fiber 10.4 g
    41%
    Sugars 11.4 g
    45%
    Protein 13.5 g
    27%

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