Creamy Rye & Butternut Squash Soup
This creamy rye and butternut squash soup recipe is a healthier take on a traditional squash and rye bread soup from the Valle d'Aosta region of Italy, usually made rich with milk and cheese. This healthy butternut squash soup variation gets its richness from the creamy starches released by the bread and winter squash. If you like caraway, be sure to use rye bread with caraway seeds.
Source: EatingWell Magazine, Soup Cookbook
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Recipe Summary
Ingredients
Directions
Tips
Tip: To stale bread naturally, store at room temperature in a paper (not plastic) bag for 2 to 5 days. If you don't want to wait, bake sliced or cubed bread on a large baking sheet at 250°F until crisped and dry, 15 to 20 minutes. One 1-pound loaf (12 to 14 slices) yields 8 to 10 cups 1-inch pieces.
Nutrition Facts
Serving Size: 1 1/3 cups
Per Serving:
185 calories; protein 4.3g; carbohydrates 29.8g; dietary fiber 4.2g; sugars 3.6g; fat 6g; saturated fat 0.9g; vitamin a iu 10264.8IU; vitamin c 22.2mg; folate 84.8mcg; calcium 84.1mg; iron 1.8mg; magnesium 50.9mg; potassium 412.9mg; sodium 479.7mg; thiamin 0.2mg.
Exchanges:
2 starch, 1 fat