Balsamic Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
-1 medium butternut squash (can use any other yellow/orange winter squash here, like pumpkin or acorn), peeled, seeded, and cubed-1 medium apple, cored and chopped-1 lrg onion, chopped-4 cloves garlic-1/3 cup rolled oats-1/2 tsp red pepper flakes-2 tsp low-sodium veggie bouillon powder (I used Vegebase brand)-1/2-1/2 tsp ground sage-2-3 cups frozen greens (I used turnip but you can use spinach, collards, whatever)-4 tbsp balsamic vinegar
1.Add all ingredients except greens and balsamic to your pressure cooker. Add enough water to just be seen through the ingredients (about 4 cups) Fasten lid and bring up to pressure. Let cook under pressure for 10 minutes then use a quick release method to bring pressure down.*
2. Once its ready, remove lid and either transfer ingredients in batches to a blender and blend until smooth, or blend in the pot with a hand blender.
3. Return to the stove and add the greens. Over low-med heat, heat through until the greens have thawed and are cooked through.
4.Remove from heat and stir in the balsamic.
5. Garnish with additional balsamic and/or minced onion. Serves 4-6.
* Alternatively, if you don't have a pressure cooker, bring the contents to a boil then cover and reduce heat to a simmer. Cook until the squash is soft then proceed with the recipe.
Number of Servings: 6
Recipe submitted by SparkPeople user RW1647.
2. Once its ready, remove lid and either transfer ingredients in batches to a blender and blend until smooth, or blend in the pot with a hand blender.
3. Return to the stove and add the greens. Over low-med heat, heat through until the greens have thawed and are cooked through.
4.Remove from heat and stir in the balsamic.
5. Garnish with additional balsamic and/or minced onion. Serves 4-6.
* Alternatively, if you don't have a pressure cooker, bring the contents to a boil then cover and reduce heat to a simmer. Cook until the squash is soft then proceed with the recipe.
Number of Servings: 6
Recipe submitted by SparkPeople user RW1647.
Nutritional Info Amount Per Serving
- Calories: 143.9
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 513.8 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 3.9 g
- Protein: 5.1 g
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