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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Autumn Squash Soup

Source: dLife

A hearty soup of butternut squash and fresh herbs.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	127.1

Total Carbs	18.7 g

Dietary Fiber	1.8 g

Sugars	4.4 g

Total Fat	4.0 g

Saturated Fat	0.6 g

Unsaturated Fat	2.4 g

Potassium	65.6 mg

Protein	2.9 g

Sodium	148.1 mg

Dietary Exchanges 4.0 Fat, 0.1 Vegetables, 0.0 Milk, 0.9 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp grapeseed oil 1.0
1 tbsp minced onion 2.0
2 each medium garlic cloves 1.0
1 pinch fresh thyme 1.0
1 pinch dried rosemary 20.0
20 oz Squash, butternut, frozen 1.0
1 cup low sodium chicken broth 3.0
3 tbsp whole milk 1.0
1 oz sour cream

Directions

Heat the grapeseed oil in a medium saucepan over medium heat.
Add onions (or shallots), garlic, thyme, and rosemary. Cook while stirring 2 to 3 minutes or until onions or shallots are tender.
Add squash and chicken broth; bring to a boil. Simmer and cook until the squash is tender, about 15 minutes.
Add milk; stir until blended.
Remove sprigs of thyme. Transfer soup to blender or food processor, and blend until smooth. If soup is too thick, add additional liquid to bring soup to desired consistency. Top with dollop of sour cream, if desired.