Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
3 Tablespoons Unsalted Butter1/2 Small Onion, ChoppedKosher Salt2 Sprigs Fresh Thyme1 Medium Butternut Squash (about 2 pounds), peeled & cut into 1-inch pieces1 Teaspoon Maple Syrup3 Tablespoons Heavy Cream (Optional)Freshly Ground Pepper
Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.
*Makes 7-2 cup servings.
Number of Servings: 7
Recipe submitted by SparkPeople user EEVAKOS.
Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.
*Makes 7-2 cup servings.
Number of Servings: 7
Recipe submitted by SparkPeople user EEVAKOS.
Nutritional Info Amount Per Serving
- Calories: 122.3
- Total Fat: 7.4 g
- Cholesterol: 22.1 mg
- Sodium: 340.3 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 3.9 g
- Protein: 1.4 g
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