Name: Butternut Squash Soup
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large yellow onion, chopped; 1 large carrot, chopped; 3 garlic cloves, minced; 1 medium apple, peeled and chopped; 3 lb butternut squash, peeled and cut in 1-inch cubes (about 8 cups); 5 cups no-salt-added vegetable broth; ½ tsp rubbed sage; ½ tsp ground ginger; ¼ tsp salt; ¼ tsp black pepper; 1 tsp cider vinegar

Ingredients

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2 tbsp olive oil
1 large yellow onion, chopped
1 large carrot, chopped
3 garlic cloves, minced
1 medium apple, peeled and chopped
3 lb butternut squash, peeled and cut in 1-inch cubes (about 8 cups)
5 cups no-salt-added vegetable broth
½ tsp rubbed sage
½ tsp ground ginger
¼ tsp salt
¼ tsp black pepper
1 tsp cider vinegar

Method

Nutrition

Estimated

Per bowl (about 1½ cups) · serving size 1 of 6

Calories173

Total fat	4.8 g
Saturated fat	0.7 g
Sodium	134 mg
Total carbohydrate	33.4 g
Dietary fiber	5.9 g
Total sugars	10.2 g
Protein	3.4 g

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