Butternut Squash Soup (Creamy)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 77.9
- Total Fat: 2.0 g
- Cholesterol: 0.8 mg
- Sodium: 62.4 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 3.6 g
- Protein: 2.2 g
View full nutritional breakdown of Butternut Squash Soup (Creamy) calories by ingredient
Number of Servings: 8
Ingredients
-
1 large butternut squash
1 medium onion
3/4 cup diced carrots
1 tbsp olive oil
4 cups no-salt added chicken broth
salt and pepper
nutmeg, to taste
1/2 cup 1% milk
Directions
Preheat oven to 350 degrees Fahrenheit. Cut the squash in half, length-wise, and scrap out the seeds. Line a baking sheet with aluminum foil (and spray with vegetable oil spray). Place the squash on the baking sheet, flesh side down, and roast for 45 minutes. Let cool (so you can handle it).
Meanwhile, heat olive oil in a large soup pot. Add onion and cook until transparent. Then add carrot and cook 5 minutes more.
Scoop the flesh out of the squash and discard the peel. Add squash, nutmeg, salt and pepper to the carrot/onion mixture and mix to combine over the heat. Adding the spices before the liquid helps to wake them up. After a few minutes add the chicken broth. Bring to a boil then reduce to simmer. Simmer 30 minutes until all vegetables are tender.
Using an immersion blender, puree the soup (alternatively, you could let it cool and puree in batches in a blender).
Once the soup is pureed (and returned to the pot if you used a blender), add milk and stir. Return to stove top and heat until the temperature is to your liking (but do not boil).
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KIMBER9904.
Meanwhile, heat olive oil in a large soup pot. Add onion and cook until transparent. Then add carrot and cook 5 minutes more.
Scoop the flesh out of the squash and discard the peel. Add squash, nutmeg, salt and pepper to the carrot/onion mixture and mix to combine over the heat. Adding the spices before the liquid helps to wake them up. After a few minutes add the chicken broth. Bring to a boil then reduce to simmer. Simmer 30 minutes until all vegetables are tender.
Using an immersion blender, puree the soup (alternatively, you could let it cool and puree in batches in a blender).
Once the soup is pureed (and returned to the pot if you used a blender), add milk and stir. Return to stove top and heat until the temperature is to your liking (but do not boil).
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KIMBER9904.