Butternut Squash Soup

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1 cup)Per Serving: 124 calories; 2 g protein; 5 g fat, 21 g carbs (10.5 carbs: 1 protein)Recipe = 5 servings of vegetables, 2 servings of fruit (1 vegetable per serving, 0.5 fruit per serving)*This recipe is from Jennifer Beeman, Womak Army Medical Center, Ft. Bragg, NC.

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Well, autumn is among us and we are being bombarded with gourds. The good thing about them is that they keep for a long time and you don’t have to know what you’re going to do with them immediately. So, after I let this marinate on top of the fridge for a week, I came up with this.

This type of squash has a fragrant aroma but is not as dense as our local pumpkins. Enjoy this butternut squash soup with crispy buttered bread or, for a healthier option, with whole wheat bread. It's an easy and light breakfast.

Seasonal soup

My very favorite fall time meal!

Just wanted some.

Warm up from the winter weather with a helping of this butternut squash soup that’s sure to hit the spot. Healthy without sacrificing taste, this recipe is entirely vegan so you can indulge in bowl after bowl, guilt-free. Almond Breeze Almondmilk offers all the flavor of classic heavy cream, only dairy-free for a nutritious alternative. Earthy and sweet, a quick topping of sliced green onions and crunchy pumpkin seeds is all that’s needed to make it special enough for company.