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.
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.
Cooking Instructions
- 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.
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