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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 172.2
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 411.6 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 6.4 g
  • Protein: 3.7 g

View full nutritional breakdown of Butternut Squash and Sunchoke Soup calories by ingredient
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Butternut Squash and Sunchoke Soup

Submitted by: DCUVS87

Introduction

This delicious soup feels super rich, creamy and decadent, but contains absolutely no dairy and only 4.7g of fat (from the olive oil) which can be decreased even further by using an olive oil sprayer. For vegetarians or even vegans, vegetable stock can be used instead of chicken stock. I usually add whatever other root vegetables I have on hand- potatoes, celery root, carrots, turnips, etc, so have fun with it and don't be afraid to experiment. I personally love the earthy and creamy taste of the sunchokes, but if they are not to your liking or you cannot find them in your market, by all means, leave them out. This soup is perfect for holiday dinners, cold days, or anytime when you crave a hearty and rich meal...without all the guilt!


This delicious soup feels super rich, creamy and decadent, but contains absolutely no dairy and only 4.7g of fat (from the olive oil) which can be decreased even further by using an olive oil sprayer. For vegetarians or even vegans, vegetable stock can be used instead of chicken stock. I usually add whatever other root vegetables I have on hand- potatoes, celery root, carrots, turnips, etc, so have fun with it and don't be afraid to experiment. I personally love the earthy and creamy taste of the sunchokes, but if they are not to your liking or you cannot find them in your market, by all means, leave them out. This soup is perfect for holiday dinners, cold days, or anytime when you crave a hearty and rich meal...without all the guilt!



Number of Servings: 6

Ingredients

    2 tbsp Olive Oil
    1 large onion (chopped)
    4 cloves of garlic (chopped)
    4 stalks of celery (chopped)
    1 medium butternut squash (peeled, seeded, and chopped) or 4 cups pre-chopped
    2 cups of sunchokes/ Jerusalem artichokes (peeled and chopped)
    1 small yam (peeled and chopped)
    1 box (4 cups) of fat free chicken stock or veggie stock (I like Trader Joe's stock)

    Note: All of these ingredients will be blended, so don't worry about chopping everything nicely. A rough uniform chop will work fine.

Directions

Makes 6 1-cup servings

in a large pot (I use a large french oven):

Saute the garlic and onion and celery until in olive oil until translucent

Add the squash, sunchokes and yam and saute until they begin to brown

Add chicken or vegetable stock (covering the vegetable) and simmer until the all the vegetables are soft.

Use an immersion blender or transfer into a food processor and blend until smooth and creamy.



Number of Servings: 6

Recipe submitted by SparkPeople user DCUVS87.






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