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More Popular Recipes

Butternut Squash Soup

Recipe #284276 | 30 min | 10 min prep | SERVES 12 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: CutiePieHentai

Creamy, fat-free, low-cal, and a serving+ of veggies! Great for a rainy winters day. Vegetable broth or water may be substituted for chicken broth to make dish entirely vegetarian.

Posted on: Feb 5, 2008

Print Recipe

Ingredients

  • 1 onion, diced
  • 2 garlic clove, minced
  • 1 carrot, diced
  • 2 stalks celery, diced
  • 5 lbs butternut squash, cubed
  • 4 cups chicken broth
  • 2 tablespoons rosemary, fresh, chopped
  • 1 teaspoon paprika
  • 1 teaspoon nutmeg
  • salt and pepper

    • Directions

    1. 1
      Sweat onion and garlic in small amount of oil in pressure cooker.
    2. 2
      Add Carrot and Celery to color before adding all remaining ingredients.
    3. 3
      Place Pressure cooker lid on and bring to pressure over medium heat. Once rocker begins to move at medium, to cook for twenty minutes. Remove from heat, allow to depressurize on countertop.
    4. 4
      Using hand held blender, blend to smooth consistency, adding additional broth to thin, if needed. Add additional salt and pepper, as needed.

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    Nutrition Facts

    Serving Size 1 (292g)

    Recipe makes 12 servings

    Calories 107
    Calories from Fat 7 (6%)
    Amount Per Serving %DV
    Total Fat 0.8g 1%
    Saturated Fat 0.2g 1%
    Monounsaturated Fat 0.2g
    Polyunsaturated Fat 0.2g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 271mg 11%
    Potassium 791mg 22%
    Total Carbohydrate 24.5g 8%
    Dietary Fiber 4.3g 17%
    Sugars 5.2g
    Protein 3.8g 7%
    Vitamin A 21138mcg 422%
    Vitamin B6 0.3mg 17%
    Vitamin B12 0.1mcg 1%
    Vitamin C 41mg 68%
    Vitamin E 0mcg 0%
    Calcium 103mg 10%
    Iron 1mg 9%

    detailed view...

    how is this calculated?

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