Butternut Squash Soup

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Makes:
  • 8 servings
  • 16 servings
Prep Time:
10 minutes 20 minutes
Cooking Time:
40 minutes 45 minutes
Enjoy this colorful, smooth soup as a great complement to any entrée or as a main dish. Use prepared, frozen, fresh squash, or canned pumpkin to reduce the preparation time. This soup is a good choice for those looking for a low-fat, simple meal option. This is also a great soup to make in a large batch and freeze extra portions.

Directions

1.Preheat oven to 400°.

2.Clean and halve squash lengthwise and remove seeds.

3.Drizzle 1 tbsp olive oil on squash and place face down on baking sheet.

4.Roast squash until tender, approximately 25 minutes. Remove from oven to cool.

5.While roasting, sauté vegetables in stock pot in 1 tbsp olive oil.

6.Once squash cools, scoop out flesh and add to pot with chicken stock.

7.Add cinnamon.

8.Cook for approximately 5 minutes on medium heat.

9.Use immersion blender (or transfer to blender) to purée soup; cook an additional 3-5 minutes.

1.Preheat oven to 400°.

2.Clean and halve squash lengthwise and remove seeds.

3.Drizzle 1 tbsp olive oil on squash and place face down on baking sheet.

4.Roast squash until tender, approximately 25 minutes. Remove from oven to cool.

5.While roasting, sauté vegetables in stock pot in 2 tbsp olive oil.

6.Once squash cools, scoop out flesh and add to pot with chicken stock.

7.Add cinnamon.

8.Cook for approximately 10 minutes on medium heat.

9.Use immersion blender (or transfer to blender) to purée soup; cook an additional 5 minutes.

Nutritional Data (per serving)

100 calories

3.9 gram(s) fat

0.6 gram(s) saturated fat

0 mg cholesterol

17.2 gram(s) carbohydrate

3.5 gram(s) dietary fiber

1.8 gram(s) protein