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Ethnic Cuisines

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Roasted Butternut Squash Soup

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 90
Calories from Fat 25
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0.5g %
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 550mg 23%
Potassium 410mg 12%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 12%
Sugars 5g  
Protein 2g  
Vitamin A 300% Vitamin C 50%
Calcium 8% Iron 6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 4 Servings
Serving Size: 1 cup


Amount Ingredients
3 cups Butternut Squash, Cubed
1 1/2 cups Chopped Carrots
1 cup Chopped Onion
1 cup Chopped Kale
1 Tbsp. Fresh Chopped Sage
1 Tbsp. Oil
1 Tbsp. Custom Culinary® Master's Touch® Chicken Base
2 1/2 cups Water
1/8 tsp. Black Pepper, Ground
1/8 tsp. Salt

Recommended Product: 0117 Master's Touch® Chicken Base


  1. Place squash, carrots, onions, kale and sage into a large oven pan. Toss vegetables with salt, pepper, and 2 tsp. oil.
  2. Roast vegetables at 400°F for 45 minutes or until tender.
  3. Blend roasted vegetables in food processor until smooth.
  4. Dissolve Master's Touch® Chicken Base into water and slowly add it into the food processor.
  5. In a separate pan, roast squash seeds with salt and pepper and 1 tsp. oil.
  6. On the stove, heat the soup for 15 minutes.
  7. Top soup with squash seeds and serve.

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