Butternut Squash Soup
Servings
4servings
Servings
4servings
Ingredients
Instructions
  1. Place roasted, peeled, and cubed squash into stock pot with herbs, seasonings, and oil.
  2. Simmer with stock for 10 minutes.
  3. Add ingredients to a blender and puree until smooth.
  4. Top with pumpkin seeds and scallions.
Recipe Notes

*Great served with roasted chicken breast.

Calories: 116

Fat: 9 g

Protein: 7 g

Carbs: 15 g

Calcium: 45 mg

Iron: 1 mg

Recipe adapted from www.bastyr.edu, retrieved 4/22/15