Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Butternut Squash, 2 cups, cubedFresh apple, choppedCelery Stalk, slicesWater, 1 cupChicken Stock, 2 cups dividedGarlic Cloves, 2Salt, 3 tspBlack Pepper, 2 tspOptional:Bacon, 2 medium slices, chopped (add 18 cal/serving if added)
Heat a large skillet on medium-low and add 1 cup water. Simmer butternut squash (2 cups) for 8 minutes. Add 1 cup chicken stock, celery, and apples, stir. Simmer 10 minutes. Add crushed garlic cloves, salt, and pepper, stir. Simmer 10 minutes. If including bacon, add chopped bacon to large skillet. Stir. Butternut squash should be very soft by now. Transfer everything to a blender or food processor and puree. Add remaining 1 cup stock if needed, to get desired thickness. Enjoy!
Note: I removed one clove of garlic before pureeing so that the garlic would not be too intense.
Serving Size: Make 4 servings
Note: I removed one clove of garlic before pureeing so that the garlic would not be too intense.
Serving Size: Make 4 servings
Nutritional Info Amount Per Serving
- Calories: 112.0
- Total Fat: 1.7 g
- Cholesterol: 3.6 mg
- Sodium: 1,936.0 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 4.5 g
- Protein: 4.3 g
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