Fall Squash Soup Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Fall Squash Soup Recipe). A delicious, warming squash soup with other fall vegetables and spices is perfect for a cold day. Light enough to serve as an appetizer, but delicious enough to make a main dish. Serve hot with a hearty slice of toast.

Brief

Prep 30 mins

Cook: 45 mins

Total: 1hr15 mins

Servings: 4

Yield: 4 servings

Fall Squash Soup Recipe

Ingredients

3 tablespoons butter

1 onion

diced

1 celery stalk

diced

1 carrot

diced

2 cloves garlic

minced

4 cups chicken stock

1 butternut squash

peeled and cubed

1 small turnip

peeled and diced

1 small sweet potato

peeled and cubed

1 pinch ground cinnamon

or to taste

1 pinch ground nutmeg

or to taste

salt and ground black pepper to taste

Easy A La King Biscuit Casserole

Soup, Stew and Chili

Directions

Step 1

Melt butter in a large soup pot over medium heat until just bubbling and beginning to smell nutty 1 to 3 minutes. Add onion celery and carrot; cook until onion is soft and translucent another 3 to 5 minutes. Add garlic directly to the bottom of the pot and cook for about 1 minute before stirring; be careful to prevent burning. Add chicken stock butternut squash turnip and sweet potato and bring to a boil. Cover pot and simmer soup until sweet potato is fork tender about 40 minutes.

Step 2

Puree soup using a stick blender to desired consistency. Season to taste with cinnamon nutmeg salt and black pepper.

Nutritional Information

Fall Squash Soup Recipe

Servings Per Recipe:4

Calories: 267.6

% Daily Value *

Protein: 5.2g 11%

Carbohydrates: 44.3g 14%

Dietary Fiber: 7.8g 31%

Sugars: 11.2g

Fat: 9.7g 15%

Saturated Fat: 5.6g 28%

Cholesterol: 29mg 10%

Vitamin A Iu: 35126.3IU 703%

Niacin Equivalents: 4.5mg 35%

Vitamin B6: 0.6mg 36%

Vitamin C: 61.8mg 103%

Folate: 91.6mcg 23%

Calcium: 165.8mg 17%

Iron: 2.2mg 13%

Magnesium: 105mg 38%

Potassium: 1200.5mg 34%

Sodium: 1332.7mg 53%

Thiamin: 0.3mg 33%

Calories From Fat: 87.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.