When the weather turns chilly, wholesome soup hits the spot. This one tastes like autumn, with vitamin-rich squash and the earthy flavor of mushrooms. Adding cream makes it velvety smooth. Gilda Lester, Millsboro, Delaware.
Ingredients For Cremini & Butternut Squash Soup Recipe
1 Large butternut squash
1 Carton reduced sodium chicken broth, divided
1 Large onion, chopped
1 tablespoon Olive oil
0.5 pound Chopped baby portobello mushrooms
3 Garlic cloves, minced
1 teaspoon Minced Fresh Thyme
0.5 teaspoon Rubbed Sage
0.125 teaspoon Ground nutmeg
0.25 cup Heavy whipping cream
0.25 cup Grated romano cheese
Nutrition value
130
calories per serving
6 g Fat7 g Protein11 g Carbs13 g FiberOther
Current Totals
6 g Fat
7 g Protein
11 g Carbs
13 g Fiber
MacroNutrients
Carbs
11 g
Protein
7 g
Fiber
13 g
Fats
Fat
6 g
Vitamins & Minerals
Calcium
55 mg
Iron
4 mg
Vitamin A
155 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
21 mcg
Vitamin B12
0 mcg
Vitamin C
5 mg
Vitamin E
0 mg
Copper
1 mcg
Magnesium
59 mg
Manganese
1 mg
Phosphorus
228 mg
Selenium
2 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
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