Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 large butternut squash (about 4 1/2 lbs.) or 4 lbs. peeled and cubed butternut squash2 medium onions3 cloves garlic (optional)3 Tbsp. butter or vegetable oil1/2 tsp. salt plus more to taste8 cups chicken or vegetable broth
1. Halve, seed, peel, and cube the butternut squash. Set aside.
2. Halve, peel, and chop the onion. Mince the garlic, if you like.
3. Heat a large pot over medium-high heat. Add the butter or oil and the chopped onion. Sprinkle with 1/2 tsp. salt. Cook, stirring occasionally, until the onion is soft, about 3 minutes.
4. Add the garlic and cook until fragrant, about 1 minute.
5. Add the squash and the broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until the squash is very tender, about 20 minutes.
6. Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely and utterly smooth, 2 to 3 minutes per batch.
7. Return the soup to the pot and add more salt to taste.
• Creamy Add 1/3 to 1/2 cup heavy cream after blending and gently heat until warmed through.
Serving Size: Makes 4 to 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JSPERBECK.
2. Halve, peel, and chop the onion. Mince the garlic, if you like.
3. Heat a large pot over medium-high heat. Add the butter or oil and the chopped onion. Sprinkle with 1/2 tsp. salt. Cook, stirring occasionally, until the onion is soft, about 3 minutes.
4. Add the garlic and cook until fragrant, about 1 minute.
5. Add the squash and the broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until the squash is very tender, about 20 minutes.
6. Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely and utterly smooth, 2 to 3 minutes per batch.
7. Return the soup to the pot and add more salt to taste.
• Creamy Add 1/3 to 1/2 cup heavy cream after blending and gently heat until warmed through.
Serving Size: Makes 4 to 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JSPERBECK.
Nutritional Info Amount Per Serving
- Calories: 267.5
- Total Fat: 14.5 g
- Cholesterol: 19.9 mg
- Sodium: 989.9 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 8.7 g
- Protein: 5.1 g
Member Reviews