Butternut Squash Soup

2 Ingredient Soup!

Prep: 15 Min | Cook: 1 Hr

This soup contains 690% of the daily recommended vitamin A!



2 Large Butternut Squash
8 oz Chicken Stock
Dash Salt and Pepper
1 Handful Roasted Pumpkin Seeds 


  1. Preheat oven to 375 degrees. Cut butternut squash, lengthwise, and scoop out seeds. Lay squash face down on a cookie sheet with about 1/2 inch of water, and roast for about 1 hour.
  2. Scoop insides of squash and mix in a blender with chicken stock (or use an immersion blender in a pot).
  3. Option to top with pumpkin seeds and enjoy!

Nutrition Facts

Servings: 4

Amount per Serving

Calories: 150

Total Fat: 1.5g

Sodium: 240mg

Total Carbohydrate: 34g

- Dietary Fiber: 11g

- Sugars: 6g

Protein: 4g

Vitamin A: 690%

Vitamin C: 80%

Vitamin E: 20%

Vitamin K: 4%

Vitamin B6: 20%

These percentages represent the suggested daily healthy adult dose for vitamins and minerals.