Butternut Squash Soup
Butternut squashes are still available in the stores and markets. You’ve made this soup before. It snuggles up nicely with a cool November evening. You can also use a mix of squashes; acorn, delicata, pumpkin, etc.
The soup presents a blend of roasted squash, garlic, onion and celery with a hint of curry. It’s finished with fresh cilantro and a squeeze of lime-juice.
Make it early in the day and let it rest for one to two hours. Add the cilantro and lime-juice when you reheat it.
Grocery List Butternut Squash Soup
Download ListSunday, Butternut Squash Soup
Produce
garlic (if needed)
1 yellow onion
1 head red or green leaf lettuce
one bunch cilantro leaves
1 cucumber
1 fennel bulb
celery (if needed)
1 butternut squash (3 lbs) or combo of other winter squashes
1 pint cherry tomatoes
1 lime
Canned/Dried Foods
two 32 oz. boxes low-sodium vegetable broth
yellow curry powder (if needed)
bay leaf (if needed)
white wine to cook with (if needed)
Frozen Foods
Meat/Fish/Poultry
Chilled Foods/Dairy
butter (if needed)
plain nonfat yogurt
Additional Items
1 whole grain role per person or a loaf of Artisan bread for everyone
Nutritional Value Butternut Squash Soup
Nutritional Analysis
Butternut Squash Soup
Per Serving
Calories: 530
Protein: 14 g
Carbohydrates: 58 g
Total Fat: 24 g
(Saturated Fat: 2.5 g)
Dietary Fiber: 14 g
Cholesterol: 10 mg
Sodium: 450 mg
% calories from fat: 43.9 %
Serving Size:
2 C. soup with 2 T. yogurt and 3 slices baguette with 1 dressed side salad
