Butternut Squash Soup
- Number of Servings: 6
Ingredients
2 Tablespoons extra virgin olive oil 2 garlic cloves, minced 1 medium onion, diced small 1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes 2 medium carrots, peeled and chopped 1 potato, Yukon gold or russet, cut into 1 inch cubes 4 cups vegetable stock or water 1 cup canned coconut milk Salt and pepper as needed
1. In a large pot, heat oil to medium-low. Add garlic, onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes.
2. Add squash, carrots, potato and stock, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. Remove from heat and add the coconut milk.
3. Puree soup in a blender, working in batches so you don't overflow. Season with salt and pepper to taste.
4. Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virgin olive oil.
Makes six 1-cup servings. Each serving: 219 cal, 13 g fat
Serving Size: Makes six 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user NEWABBY05.
2. Add squash, carrots, potato and stock, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. Remove from heat and add the coconut milk.
3. Puree soup in a blender, working in batches so you don't overflow. Season with salt and pepper to taste.
4. Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virgin olive oil.
Makes six 1-cup servings. Each serving: 219 cal, 13 g fat
Serving Size: Makes six 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user NEWABBY05.
Nutritional Info Amount Per Serving
- Calories: 179.0
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 658.2 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 5.8 g
- Protein: 2.4 g
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