Simple Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3.5 - 4 pounds butternut squash, cut into cubes, if organic, with skin on1 small to medium onion, chopped3 cloves garlic, chopped1-2 inch piece of ginger root, chopped2 Tbs. butter or earth balance 4 c. filtered water1 1/4 tsp. sea saltcinnamon to tastenutmeg to taste
Makes about 8 - 2 cup servings
Remove seeds and cut squash into 1/4-1/2 inch chunks. I leave the skin on to provide extra nutrients, particularly if it's organic.
Melt butter/earth balance in a pan and sautee onion for about 2 minutes; then add garlic and ginger, sautee two more minutes. Transfer mixture to larger pot and add squash. Stir and continue to sautee a few more minutes.
Add water and bring to boil, then reduce heat and simmer with the lid on for about 20 minutes, until squash is tender.
Carefully spoon mixture in 2 or 3 batches to blender, careful to leave the cap in the top off to vent, but place a towel over to prevent spatter. Blend until smooth and repeat with the rest of the mixture. Add salt to one of the batches.
Once all of the mixture is blended, add orange juice, cinnamon and nutmeg to taste. Serve hot with toast or toasted pumpkin seeds. For a filling meal, I add a cup of cooked millet to the soup. It's very satisfying.
Soup will thicken upon standing, so don't worry if it seems too watery at first.
Number of Servings: 8
Recipe submitted by SparkPeople user KATDOG76.
Remove seeds and cut squash into 1/4-1/2 inch chunks. I leave the skin on to provide extra nutrients, particularly if it's organic.
Melt butter/earth balance in a pan and sautee onion for about 2 minutes; then add garlic and ginger, sautee two more minutes. Transfer mixture to larger pot and add squash. Stir and continue to sautee a few more minutes.
Add water and bring to boil, then reduce heat and simmer with the lid on for about 20 minutes, until squash is tender.
Carefully spoon mixture in 2 or 3 batches to blender, careful to leave the cap in the top off to vent, but place a towel over to prevent spatter. Blend until smooth and repeat with the rest of the mixture. Add salt to one of the batches.
Once all of the mixture is blended, add orange juice, cinnamon and nutmeg to taste. Serve hot with toast or toasted pumpkin seeds. For a filling meal, I add a cup of cooked millet to the soup. It's very satisfying.
Soup will thicken upon standing, so don't worry if it seems too watery at first.
Number of Servings: 8
Recipe submitted by SparkPeople user KATDOG76.
Nutritional Info Amount Per Serving
- Calories: 135.6
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 40.8 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 6.9 g
- Protein: 2.5 g
Member Reviews