Photo: Butternut Squash Soup Recipe
Ingredients
- 1 (2 to 3 pound) butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 6 cups chicken stock
- Nutmeg
- Salt and freshly ground black pepper
Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Serves 6
Calories: 125
Total Fat: 5 grams
Saturated Fat: 2.5 grams
Protein: 3 grams
Total carbohydrates: 19 grams
Sugar: 4 grams
Fiber: 3.5 grams
Cholesterol: 10 milligrams
Sodium: 1044 milligrams
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By MCoar
Fair Haven, NJ
on March 13, 2013
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Love this recipe. Added a can of cannellini beans(drained; to make creamy and used an immersion blender. Low salt broth & olive oil makes this a delicious & healthy dinner!
By angecooks
on February 18, 2013
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I roasted the cut up squash with onion cut in wedges and 2 whole garlic cloves and an apple cut in wedges then added it to a pot with enough broth so I could use my hand blender to puree. Then I kept adding broth and milk until I liked the consistency and taste...and of course s&p. I have made every kind of vegetable soup this way and I'm never disappointed!
By thesunmoonandst...
Manassas, VA
on February 10, 2013
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I am on a low fat, low salt diet so I made a few alterations I made this using olive oil to saute the onions and low-sodium chicken broth. I also used fat free evaporated milk to make it a bit more creamy. I added cinnamon as well which was delicious and left out the added salt and black pepper. I also just made it using sweet potatoes! I had to peel them of course but that's ok. 3 lbs of potatoes required 64 oz of chicken broth. It was a bit think so I added a whole can of fat free evaporated milk but you can use cream or half and half if you like. It was excellent! Better than the squash I think! Plus, if you use sweet potatoes this dish can be made all year round since squash is only available in the winter.
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