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
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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