Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Butternut Squash Soup calories by ingredient
Introduction
Creamy Soup Creamy SoupNumber of Servings: 6
Ingredients
-
2 large butternut squash (about 4 1/2 lbs.) or 4 lbs. peeled and cubed butternut squash
2 medium onions
3 cloves garlic (optional)
3 Tbsp. butter or vegetable oil
1/2 tsp. salt plus more to taste
8 cups chicken or vegetable broth
Directions
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.