Butternut Squash, Carrot & Yam Soup

Average Rating
4.0 Average FatSecret member ranking
Thick and rich satisfying soup.
Servings Prep Time Cook Time
14 20 mins 30 mins

Ingredients

Directions

1. Cut the squash in pieces, discarding seeds, steam until very soft. Let cool, and scoop the meat away from the peel and set aside.
2. Fry onions and garlic in butter until soft and transparent (try toasting the garlic until golden brown before adding the onions, it adds to the nutty flavor of the soup).
3. Add broth and all the other vegetables and boil slowly until all the vegetables are very soft then blend in the blender or with a wand until smooth. Add a little more stock or water if you find it too thick.
4. Add spices, salt, pepper to taste at the end and let sit for a few minutes. Put a dollop of low fat yogurt in the bowl for something different.
5. Spice alternatives: Mexican - 1 tbsp pureed chipotle peppers, 1 tsp cumin, chopped cilantro to garnish. French - 1/2 cup white wine, 2 tsp palm rubbed marjoram. Indian - 1 1/2 tsp curry powder, 1 tsp pulverized coriander.

Nutrition summary

There are 78 calories in 1 serving of Butternut Squash, Carrot & Yam Soup.
Calorie split: 12% fat, 80% carbs, 8% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
78
 
% Daily Values*
Total Fat
1.08g
1%
Saturated Fat
0.565g
3%
Trans Fat
0g
Polyunsaturated Fat
0.119g
Monounsaturated Fat
0.062g
Cholesterol
2mg
1%
Sodium
365mg
16%
Total Carbohydrate
16.25g
6%
Dietary Fiber
2.7g
10%
Sugars
2.21g
Protein
1.68g
Vitamin D
-
Calcium
36mg
3%
Iron
0.57mg
3%
Potassium
494mg
11%
Vitamin A
318mcg
35%
Vitamin C
16.5mg
18%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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