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Butternut Squash Soup
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5 from 1 vote

Butternut Squash Soup and Sandwich

A healthy dinner that will warm your toes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings
Calories: 538kcal
Author: Kadee & Desarae

Ingredients

  • ¼ cup Onion chopped
  • 1 Tablespoon EVOO
  • 3 cups Butternut Squash peeled and cubed (fresh or frozen)
  • 1 medium Potato peel and cubed
  • 1 ½ cups chicken/veggie stock
  • ¼ tsp. salt
  • ¼ C evaporated milk

Instructions

  • In a sauce pan saute onion in butter until soft.
  • Add in squash and potato. Saute for another 2-4 minutes or until slightly browned.
  • Add in stock, salt and pepper. Bring to a boil, then reduce heat, cover and simmer for about 15 minutes or until veggies are tender.
  • Remove from heat and cool slightly. Pour into blender and puree.
  • Return to pan and stir in evaporated milk.
  • Add more stock for a thinner consistency if desired. Serve warmed with a lovely panini.

Nutrition

Calories: 538kcal | Carbohydrates: 85g | Protein: 14g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 591mg | Potassium: 2610mg | Fiber: 14g | Sugar: 17g | Vitamin A: 44800IU | Vitamin C: 116.7mg | Calcium: 433mg | Iron: 9.8mg