This rich and full flavored butternut squash soup recipe can be served as a starter or a main dish entree. Add a side of crusty bread for dipping and it's a fall feast in the making.
3 pound Butternut squash peeled and cubed, reserve seeds if roasting
1 Medium sweet potato peeled and cubed
2 Medium honey crisp apples peeled, cored and diced
1 Medium onion diced
3 Cloves garlic minced
32 ounce Chicken stock
1.5 teaspoon Salt dvided use
0.5 teaspoon Black pepper
0.5 teaspoon Turmeric
0.25 teaspoon Cayenne
0.25 teaspoon Ground ginger
teaspoon Tsp nutmeg
0.5 cup Heavy cream
Fresh thyme and sour cream for serving
To roast seeds
1 teaspoon Olive oil
As required Salt and smoked paprika to taste
Nutrition value
471
calories per serving
19 g Fat24 g Protein49 g Carbs2 g FiberOther
Current Totals
19 g Fat
24 g Protein
49 g Carbs
2 g Fiber
MacroNutrients
Carbs
49 g
Protein
24 g
Fiber
2 g
Fats
Fat
19 g
Vitamins & Minerals
Calcium
605 mg
Iron
34 mg
Vitamin A
902 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
23 mg
Vitamin B6
0 mg
Vitamin B9
37 mcg
Vitamin B12
0 mcg
Vitamin C
7 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
109 mg
Manganese
1 mg
Phosphorus
538 mg
Selenium
36 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment