Carmelized Butternut Squash Soup

Carmelized Butternut Squash Soup
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 196.5
  • Total Fat: 10.6 g
  • Cholesterol: 4.8 mg
  • Sodium: 1,071.8 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 5.2 g
  • Protein: 8.0 g

View full nutritional breakdown of Carmelized Butternut Squash Soup calories by ingredient


Introduction

Great flavoring from the Very High Heat Cast Iron Skillet carmelization! Great flavoring from the Very High Heat Cast Iron Skillet carmelization!
Number of Servings: 6

Ingredients

    1 medium Butternut Squash ( 600 – 700 gr ) peeled, deseeded & cut into 1inch cubes
    3 med onions …diced
    1 medium sweet red pepper …diced
    1 large carrot …shredded
    2 – 3 stalks of celery … diced
    3 stalks of Broccoli ( no flowerettes ) …peeled & diced
    1 litre of low sodium chicken or beef stock + 1 litre of water ( Reduces Sodium by 45% )
    30 ml olive or veg oil ( split ˝ )
    15ml Soy margarine
    Salt & fresh ground pepper to taste.

Directions

Yeild : 6 - 8oz servings.

#1. Heat 3L saucepan on med – high, pour in the oil, then add diced veg. Allow to sweat down,
but do not caramelize.

#2. Peel, split & deseed the Butternut Squash. Cut into 1 inch cubes & toss into a very Hot skillet
with 1tsp@soy margarine & oil. Allow to caramelize, turning often. Remove immediately and add
to sweated down veg base. Add the 1 Litre of water & the Low sodium soup stock. Simmer on
medium heat for 20 –25 min….Last 5 min of cooking, toss in shredded carrot & parsley ( 15ml min ).

#3. Pour into blender or use immersion blender for a very nice creamy texture. Extra body can be
provided by adding at this point, 1cup of Soy Beverage.


Number of Servings: 6

Recipe submitted by SparkPeople user SMOKINGRILLCAFE.