Butternut Squash Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 Whole Small/Medium Butternut Squash2 Tbsp Butter2 Tbsp Brown Sugar2 Tbsp Olive Oil1 Medium onion2/3 Can of Pumpkin1 Tbsp Butter2 Tsp Brown Sugar1/2 Tsp Garlic Powder1 Tsp Ground Cinnamon1/2 Tsp Ground Ginger1/8 Tsp Cayenne Pepper1 Tsp Pumpkin Pie Spice3 Cup Chicken Stock1 Cup skim milkSalt to Taste
Preheat the Oven to 400
Split the Butternut Squash in half and remove the seeds
Place the squash flesh side up on a baking dish
Divide the first set of butter and brown sugar evenly between the halves
Bake in the oven for 30 minutes
Let the squash cool for a few minutes (or wear heat resistant gloves) and then scoop the squash out into a bowl
In a stock pot, heat the olive oil over medium high heat
Sautee the onions n the oli until soft
Add the squash and sautee until combined with the onions and heated through.
Add the butter (2nd set), brown sugar (2nd set), and garlic.
Add the pumpkin and mix thoroughly until hot.
Add the cinnamon, ginger, clove, pepper, and pumpkin pie spice and mix well. (The mixture will probably be a brown color at this point.)
Add the chicken stock and mix until combined and the stock is warmed up.
At this point, if you have a immersion blender, put that puppy in there and mix it all up. If not, carefully put the combination into a regular blender and mix well. Start slow with pulse and then move to whip or something powerful. Let it go for at least 30 seconds to a minute. This smooths it out beautifully. (Make sure you vent the top of the blender to let the steam out.)
Pour the soup back into the pot and add the milk. Cook it over low until desired temperature. It lightens the color up a bit and gives it a creamy flavor. You can add more or less milk. You also can use cream or whole milk if you want.
Makes 8 servings (good sized bowls)
Number of Servings: 8
Recipe submitted by SparkPeople user UCFERRET.
Split the Butternut Squash in half and remove the seeds
Place the squash flesh side up on a baking dish
Divide the first set of butter and brown sugar evenly between the halves
Bake in the oven for 30 minutes
Let the squash cool for a few minutes (or wear heat resistant gloves) and then scoop the squash out into a bowl
In a stock pot, heat the olive oil over medium high heat
Sautee the onions n the oli until soft
Add the squash and sautee until combined with the onions and heated through.
Add the butter (2nd set), brown sugar (2nd set), and garlic.
Add the pumpkin and mix thoroughly until hot.
Add the cinnamon, ginger, clove, pepper, and pumpkin pie spice and mix well. (The mixture will probably be a brown color at this point.)
Add the chicken stock and mix until combined and the stock is warmed up.
At this point, if you have a immersion blender, put that puppy in there and mix it all up. If not, carefully put the combination into a regular blender and mix well. Start slow with pulse and then move to whip or something powerful. Let it go for at least 30 seconds to a minute. This smooths it out beautifully. (Make sure you vent the top of the blender to let the steam out.)
Pour the soup back into the pot and add the milk. Cook it over low until desired temperature. It lightens the color up a bit and gives it a creamy flavor. You can add more or less milk. You also can use cream or whole milk if you want.
Makes 8 servings (good sized bowls)
Number of Servings: 8
Recipe submitted by SparkPeople user UCFERRET.
Nutritional Info Amount Per Serving
- Calories: 183.8
- Total Fat: 8.1 g
- Cholesterol: 11.9 mg
- Sodium: 611.0 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 6.4 g
- Protein: 4.2 g
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