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.
*This recipe is naturally plant based vegan.
Ingredients:
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 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)
Directions:
- Cut squash in half, discarding seeds and pulp.
- Place squash cut side down in a microwave safe dish.
- Pour water into the dish until is is 1/2-inch from the bottom of the dish, cook on high 12-15 minutes.
- Peel and cube squash when cool.
- In large saucepan, combine squash, onion, broth, red pepper, curry and optional potato, bring to a boil, lower heat and simmer 20 minutes.
- Carefully blend until smooth using an immersion blender (or blend in batches using a standard blender being careful with the hot liquid).
- 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
Based on 4 servings:
Calories 149, Fat 0.3g, Cholesterol 0mg, Sodium 170mg
Carbohydrates 35g, Fiber 5.7g, Sugars 5.5g, Protein 3.6g