Butternut Squash Soup
4 bowls (8 cups)

Butternut Squash Soup

Butternut Squash Soup is a favorite soup for so many people because it is loaded with vitamins and very low in calories. if you are looking for a creamier, richer soup add the diced potato.

*This recipe is naturally plant based vegan.

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1 medium butternut squash (about 4 cups chopped)
1 cup chopped onion
4 cups low sodium vegetable broth

pinch ground red pepper
1/8 teaspoon ground curry
1 large potato peeled and diced (optional)

1. Cut squash in half, discarding seeds and pulp.
2. Place squash cut side down in a microwave safe dish. 
3. Pour water into the dish until is is 1/2-inch from the bottom of the dish, cook on high 12-15 minutes.
4. Peel and cube squash when cool.
5. In large saucepan, combine squash, onion, broth, red pepper, curry and optional potato, bring to a boil, lower heat and simmer 20 minutes.
6. Carefully blend until smooth using an immersion blender (or blend in batches using a standard blender being careful with the hot liquid).
7. Remove soup from heat, mix until well blended. (An immersion blender works best)

Nutritional information includes the yogurt.
Based on 4 servings:
Calories 149, Fat 0.3g, Cholesterol 0mg, Sodium 170mg
Carbohydrates 35g, Fiber 5.7g, Sugars 5.5g, Protein 3.6g