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Butternut Squash Soup Recipe


Atkins Butternut Squash Soup
12.2g
Glucides nets Atkins™
Prep Time:20 Minutes
Style:American
Cook Time:60 Minutes
Phase:Phase 3
Difficulty:Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

4.9g

Protein

12.9g

Fat

2.6g

Fiber

186.1cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 0 1/4cup, slicedOnions
  • 214.5 oz canChicken Broth, Bouillon or Consomme
  • 2cupYellow Summer Squash, raw, sliced
  • 0 1/2tspBlack Pepper
  • 1tbspTomato Paste
  • 0 3/4tspSalt
  • 1 1/2tspPumpkin Pie Spice
  • 2tablespoonExtra Virgin Olive Oil
  • 0 1/2cupHeavy Cream
  • 1 1/4lbButternut Winter Squash

DIRECTIONS

  1. Preheat oven to 450°F.
  2. Peel and cube butternut squash. Toss with 1 tablespoon oil and half the salt and pepper. Arrange in a single layer on a baking sheet and roast, turning once, until slightly softened, about 15 minutes.
  3. Toss yellow squash and onions with remaining oil, salt and pepper. Add to baking sheet with butternut squash and continue roasting until all vegetables are tender, about 20 more minutes.
  4. In a large sauce pot over medium heat, simmer pumpkin pie spice with tomato paste, stirring constantly, until fragrant, about 1 minute. Add roasted vegetables and broth. Bring to a boil, reduce heat to low and simmer 20 minutes. Remove from heat and stir in cream.
  5. Purée soup with an immersion blender (or in a regular blender in batches). Season to taste with additional salt and pepper.
  6. Garnish with sour cream and/or toasted pumpkin seeds, if desired.

Cooking Tip

You can cut down on prep time by purchasing pre-sliced butternut squash cubes.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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