Butternut Squash Soup

Name: Butternut Squash Soup
Total time: 2400 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbs olive oil; 1 small onion, diced; 1 clove garlic, minced; 4 cups vegetable broth; 1 butternut squash, peeled, seeded, and cut into small chunks; 2 tart green apples, peeled, cored, and cut into chunks; 1 carrot, chopped

Performance Triad @cook_2940124

Army Public Health Center

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.

Performance Triad @cook_2940124

Army Public Health Center

*This recipe is from Jennifer Beeman, Womak Army Medical Center, Ft. Bragg, NC.

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Ingredients

40 mins

6 servings

2 tbsolive oil
1small onion, diced
1 clovegarlic, minced
4 cupsvegetable broth
1butternut squash, peeled, seeded, and cut into small chunks
2tart green apples, peeled, cored, and cut into chunks
1carrot, chopped

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Steps

40 mins

1

In a large pot, sauté onion in olive oil over medium heat until translucent.
2

Add garlic and cook about 30 seconds longer.
3

Increase heat to high and add remaining ingredients. Bring to a boil. Reduce heat and simmer, covered, until squash is tender (25 min).
4

Use an immersion blender and puree soup until smooth. Alternatively, transfer soup in small batches to a blender or food processor and puree until smooth (allow soup to cool slightly prior to adding to blender).
5

Serve.