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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

Pureed Butternut Squash Soup

Source: dLife

A creamy, smooth soup made of butternut squash and an abundance of flavor.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	131.1

Total Carbs	29.4 g

Dietary Fiber	3.8 g

Sugars	10.4 g

Total Fat	0.4 g

Saturated Fat	0.1 g

Unsaturated Fat	0.1 g

Potassium	571.2 mg

Protein	3.6 g

Sodium	447.9 mg

Dietary Exchanges 0.4 Fat, 2.6 Vegetables, 0.3 Fruits, 0.1 Milk, 0.2 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

Directions

Combine the onions, celery, garlic, and apple juice in a large soup pot. Cover and simmer for about 10 minutes, until the vegetables soften.
Add the squash, potato, water or stock, bay leaf, thyme, salt, and nutmeg. Bring to a boil, lower the heat, and simmer until the vegetables are very soft, about 20 to 25 minutes.
While the soup simmers, saute the mushrooms in an uncovered skillet with the sherry, soy sauce, and marjoram until the mushrooms are tender and most of the liquid has evaporated, about 5 minutes. Set aside.
When the squash and potatoes are very soft, remove the soup pot from the heat and, working in batches, puree the soup with the evaporated skimmed milk in a blender or food processor. Reheat gently. Add salt and pepper. Serve topped with the sauteed mushrooms.