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Add a photoThis is an easy,healthy, tasty recipe using seasonal butternut squash. It's so good on a chilly fall night!
I microwave the squash for 2 minutes and let cool before peeling it. It makes it a lot easier to peel.
Vegetable stock can be used instead of chicken stock if desired.
I like to use 99% fat free, 33% reduced sodium chicken broth.
Soup can be be seasoned with nutmeg or cinnamon if desired.
Ingredients
- 2 Tbs. olive oil
- 1 red onion, peeled and chopped
- 1 stalk celery, chopped
- 1 carrot, peeled and chopped
- 2 cloves garlic, chopped
- 1/4 tsp. salt
- 1/4 tsp. red pepper flakes
- 6 cups butternut squash, seeded and cut into chunks
- 4 cups chicken broth
Directions
- In a large saucepan, heat olive oil. Add onion, celery, carrot, garlic, salt and red pepper flakes. Saute for 10 minutes or until vegetables are soft. Add squash and chicken stock, bring to a boil, cover and simmer for 30 minutes or until squash is soft and cooked through.
- Pour into a blender and pulse until smooth. You can also leave the soup a bit chunky and just mash it with a potato masher.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 6 servings | |
| Calories 125 | |
| Calories from Fat 43 | 34% |
| Total Fat 4.85g | 6% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 366mg | 15% |
| Potassium 643mg | 18% |
| Total Carbs 19.21g | 5% |
| Dietary Fiber 3.8g | 13% |
| Sugars 5.46g | 4% |
| Protein 3.31g | 5% |
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