Easy Butternut Squash Soup

Name: Easy Butternut Squash Soup Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 Butternut Squash peeled and cubed; 2 medium onions chopped; 3 garlic cloves minced; 1/4 cup olive oil; 1 tsp cayenne pepper (or hot sauce) - optional; 1 tbsp black pepper; 1 tbsp salt; 4-5 cups water

(4)

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 6

Ingredients

1 Butternut Squash, peeled and cubed2 medium onions, chopped3 garlic cloves, minced1/4 cup olive oil1 tsp cayenne pepper (or hot sauce) - optional1 tbsp black pepper1 tbsp salt4-5 cups water

Directions

Peel and chop squash. Place in microwaveable bowl and microwave on high or 8-10 minutes, or until squash is soft.

In large pot or pan, sauté onions and garlic in the oil without browning.

Add water, spices and squash, simmer for about 10-15 minutes, or until squash is easily broken by prodding of fork.

With hand (or other) blender, blend all ingredients into soup. Add water to your liking.

If serving hot, dollop some sour cream and sprinkle with paprika. Otherwise soup freezes really well.

Number of Servings: 6

Recipe submitted by SparkPeople user SCROWLEY26.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 181.4
Total Fat: 9.3 g
Cholesterol: 0.0 mg
Sodium: 493.9 mg
Total Carbs: 26.0 g
Dietary Fiber: 1.1 g
Protein: 2.5 g

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Member Reviews

CD14318684
Tried it just as is, very good! - 11/12/13
SUNNYINCALIF
I make a similar soup. Omit garlic & replace with minced fresh ginger. Use one can or pint of chicken stock and up to one more can of water as needed. I use red pepper flakes instead of cayene for color. Top with turkey bacon bits for a salty contrast to rich soup. - 12/28/09
SUNSET733
I use just enough water for the desired thickness. I only use a dash or two of ground red pepper, use way less black pepper too and omit the salt & oil. I also add other veggies for a meal. It is delicious. This recipe is a keeper for me with the noted changes.
- 11/17/08