I decided to make this soup last night, because I had been away for the weekend, which usually means I REALLY want to cook when I get home. I wanted to make a soup and so I asked my boyfriend which kind he wanted, with a big smile on his face he said butternut squash.

As with any soup, there are many types of butternut squash soups, many of which are made with cream. This soup is great because there is no cream and there are lots of vegetables in it. I have made several different kinds of butternut squash soups and this one is the best (I tried one before with apples and cinnamon in it, and it was quite weird).

I make most of my meals fairly low sodium and in fact I don’t even own regular table salt. So, if you like sodium add more than I would and add it to taste. Although if you cut down on sodium you’ll notice that everything starts to taste better without it (Just like when cutting back on sugar other things start to taste sweeter).

Ingredients:

1 medium butternut squash (peeled, seeded and cubed)

2-3 medium red potatoes (peeled and cubed)

2 small carrots (peeled and cut)

1 small onion

1 carton (or 4 cups) of chicken (or vegetable) broth

2 tablespoons olive oil

1 teaspoon black pepper

1 teaspoon thyme (optional)

1/2 teaspoon ginger (optional)

Directions:

Preheat the oven to 400°F. Then add squash, potatoes and carrots. Toss with pepper and 1.5 tablespoons of olive oil and cook for 30 minutes. During the last five minutes of the cooking time, dice onions and place in large pot with remaining oil. When the onions are soft add the carton (or 4 cups) of chicken or vegetable broth. Then add the the remaining vegetables.

Add the seasoning then bring soup to a boil and let it simmer for 10 minutes. When this is done, transfer the soup to a blender (I have to do half of the soup at a time) or use an immersion blender to blend the soup together until it is silky looking.

Makes 4 servings.

The soup can then be served immediately as is, or with crackers.

Time to make: 50 minutes

Nutrition: 190 calories, 31g carbs, 7g fat

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Tagged: health, Recipes, soup, squash, supper