Butternut squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 cups diced butternut squash (1-inch dice)4 cups low-sodium fat free chicken broth1 cup water1/2 onion, diced1 carrot, diced4 celery ribs, diced (yield same amount as the carrot)3 cloves garlic1 ounce pancetta3 T olive oil1 T butterthyme to taste - about 1 Tcayenne pepper to taste - dash
Microwave diced squash cubes covered with saran wrap about 12 minutes, stirring halfway through. Drain on colander over bowl to reserve liquid, 5 minutes.
Meanwhile, heat olive oil and butter in Dutch oven over medium heat. Add pancetta, cook for 2 minutes; add onion and garlic, cook 2 minutes more, add carrots and celery, cook 2 minutes more. Add squash and 3/4 tsp salt, and cook 5-10 minutes. Squash should be fairly broken down and veggies soft. Add chicken broth and water, simmer 15-20 minutes. Add thyme during last 5 minutes. At very end, add cream cheese and blend with immersion blender. If desired, garnish with dollop of light sour cream, fried shallot strings. We like to add cubes of sliced and cooked turkey kielbasa right in as well. YUM!
Serving Size: Makes about eight 1-cup servings
Meanwhile, heat olive oil and butter in Dutch oven over medium heat. Add pancetta, cook for 2 minutes; add onion and garlic, cook 2 minutes more, add carrots and celery, cook 2 minutes more. Add squash and 3/4 tsp salt, and cook 5-10 minutes. Squash should be fairly broken down and veggies soft. Add chicken broth and water, simmer 15-20 minutes. Add thyme during last 5 minutes. At very end, add cream cheese and blend with immersion blender. If desired, garnish with dollop of light sour cream, fried shallot strings. We like to add cubes of sliced and cooked turkey kielbasa right in as well. YUM!
Serving Size: Makes about eight 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 158.4
- Total Fat: 9.0 g
- Cholesterol: 15.7 mg
- Sodium: 545.7 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 4.5 g
- Protein: 4.2 g
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