Butternut Squash Soup
Homemade soup needs a little extra time to rest before it’s consumed. It’s Sunday in January and hopefully, this means you have a little more time to assemble this recipe so it can breathe before dining. Add some artisan bread and a green salad to today’s Butternut Squash Soup and you’ve got a cozy winter meal.
Grocery List Butternut Squash Soup
Sunday, Butternut Squash Soup
Produce
one large yellow onion
1 head red or green leaf lettuce
one bunch fresh cilantro
1 cucumber
one head celery
one butternut squash (about 2-3 lbs.)
1 pint cherry tomatoes
1 lime
Canned/Dried Foods
two 32 oz. boxes low-sodium vegetable broth
canola oil (if needed)
yellow curry powder (if needed)
whole bay leaf (if needed)
Frozen Foods
Meat/Fish/Poultry
Chilled Foods/ Dairy
plain, nonfat yogurt (if needed)
Additional Items
8 whole-grain rolls or a loaf of Artisan bread
Nutritional Value Butternut Squash Soup
Nutritional Analysis
Meal Totals
Butternut Squash Soup + Side Salad
Per Serving
Calories: 470
Protein: 13 g
Carbohydrates: 64 g
Total Fat: 18.5 g
(Saturated Fat: 2 g
Dietary Fiber: 11 g
Cholesterol: 0 mg
Sodium: 480 mg
% calories from fat:) 35.4 %
Serving Size:
2 C soup topped with 2 T. yogurt with 1 medium French Roll + Side Salad
Butternut Squash Soup
Nutritional Analysis
Per Serving
Calories: 330
Protein: 10 g
Carbohydrates: 53 g
Total Fat: 9 g
(Saturated Fat:) .5 g
Dietary Fiber: 8 g
Cholesterol: 0 mg
Sodium: 380 mg
% calories from fat:) 23.9 %
Serving Size:
2 C soup topped with 2 T. yogurt with 1 medium French Roll
Small Side Salad
Nutritional Analysis
Per Serving
Calories: 140
Protein: 3 g
Carbohydrates: 11 g
Total Fat: 9.5 g
(Saturated Fat: 1.5 g
Dietary Fiber: 3 g
Cholesterol: 0 mg
Sodium: 100 mg
Serving Size
4 oz. Salad with 2 T. home made dressing
