Butternut Squash Soup
- Number of Servings: 10
Ingredients
1 med-lg butternut squash1.5 cubes vegetable bouillon (6 cups veggie stock, separated)2 med-lg leeks, white parts only, chopped4 tsp minced ginger3 Tbsp Olive Oil
Preheat the oven to 400 degrees.
Cut squash in half length-wise, and scoop out seeds (you can bake them with the squash, and sprinkle them on top as a garnish...or nibble on them as an appetizer!). Wrap each half in aluminum foil and place on a baking sheet. Bake for 40-50 minutes, or until thoroughly baked. If you poke it with a fork, the fork should not meet with much resistance. Once the squash is done baking. Allow it to cool for 10 minutes.
While the squash is baking...
Chop leeks and mince ginger. Heat a pan at medium-high, and add olive oil. Saute leeks and ginger in olive oil until leeks are translucent and slimy. Your kitchen will smell amazing!
Boil 6 cups of water. Add 3 bouillon cubes.
Once the squash is ready, add 4 cups of broth to the sauted leeks and ginger. Scoop out the now-cooled squash, and add it to the pot. Heat on medium for 10-20 minutes, stirring continuously. Try to break up any big chunks of squash with your spoon.
Once heated through and well mixed, turn off the heat. Puree soup one to two cups at a time in a blender (or all at once if you have an immersion blender). After the soup has been blended, heat on low until soup is warm.
Serve with baked squash seeds, a scoop of yogurt, or parsley as garnish (not included in nutritional count).
Makes about 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user OUTOFTHEBOX.
Cut squash in half length-wise, and scoop out seeds (you can bake them with the squash, and sprinkle them on top as a garnish...or nibble on them as an appetizer!). Wrap each half in aluminum foil and place on a baking sheet. Bake for 40-50 minutes, or until thoroughly baked. If you poke it with a fork, the fork should not meet with much resistance. Once the squash is done baking. Allow it to cool for 10 minutes.
While the squash is baking...
Chop leeks and mince ginger. Heat a pan at medium-high, and add olive oil. Saute leeks and ginger in olive oil until leeks are translucent and slimy. Your kitchen will smell amazing!
Boil 6 cups of water. Add 3 bouillon cubes.
Once the squash is ready, add 4 cups of broth to the sauted leeks and ginger. Scoop out the now-cooled squash, and add it to the pot. Heat on medium for 10-20 minutes, stirring continuously. Try to break up any big chunks of squash with your spoon.
Once heated through and well mixed, turn off the heat. Puree soup one to two cups at a time in a blender (or all at once if you have an immersion blender). After the soup has been blended, heat on low until soup is warm.
Serve with baked squash seeds, a scoop of yogurt, or parsley as garnish (not included in nutritional count).
Makes about 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user OUTOFTHEBOX.
Nutritional Info Amount Per Serving
- Calories: 95.5
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 280.0 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 0.3 g
- Protein: 1.5 g
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