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Creamy, Rich Butternut Squash Soup Recipe
"This Butternut Squash Soup Recipe is a WONDERFUL complete meal! I enjoy these Healthy Soup Recipes"
I am partial to this recipe for several reasons. First and foremost this butternut soup recipe is simply delicious. You will find this butternut squash soup recipe comes together really fast and is easy to make.
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| Using Butternut squash in soup is not a new idea. This hard squash adds a boost of beta carotene to an already vitamin rich soup.
Hard squashes, like butternut squash, melt down favorably and are harmonious with other ingredients and are the perfect addition to your vegetarian soup recipes.
Feel extra thrifty when you use your leftover butternut squash, or any hard squash that you already have pre-cooked, as a base for this soup recipe.
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| The blend of cinnamon and nutmeg will warm your taste buds. Bold, yet soothing. We make healthy soup recipes like this most any time of year, and simply substitute out whatever squash happens to be in season at the time. Other squashes such as acorn squash or even patty pan squash work nicely in this soup recipe. It's best to use a firmer squash, and I keep the seasonings the same. |
Best Butternut Squash Soup Recipe | Best Butternut Squash Soup Recipe | | | | | | 2 cups | | cooked butternut squash | | | 1 | | brown onion | | | 2 Tbs | | vegetable oil | | | 1/4 tsp | | thyme | | | 1/4 tsp | | nutmeg | | | 1/4 tsp | | cinnamon | | | 2 | | bay leaves | | | 1 | | carrot | | | 2 | | celery | | | 1 1/2 cups | | water | | | 1 1/2 cups | | Campbell's low sodium tomato juice | | | 1 cup | | apple juice | | | 1 cup | | orange juice | | | 1/4 tsp | | pepper | | | | | | | 1 | Bake or boil the squash. To bake: halve the squash and scoop out the seeds. Place the halves cut side down on an oiled baking sheet and bake at 350* for one hour, until a fork can be easily inserted. Scoop out the pulp, and discard the skin. | | 2 | To boil the squash: Peel the squash and halve it. Scoop out the seeds and place the cut squash in a saucepan with enough water to cover. Bring the water to a boil, and then simmer for about 15 minutes, until tender and can easily be pierced with a fork. | | 3 | Meanwhile, chop the onion, dice the celery and carrot. In a skillet, saute the onion in the oil with the spices, until the onion is translucent, about 5 minutes. Add the chopped carrot and celery. Add the water, cover and simmer for 10 minutes. Remove the bay leaves. | | 4 | In a blender or a food processor, puree the cooked squash, vegetables and the remaining ingredients. You may need to do this in batches. Gently reheat the soup in a saucepan. | | | | | Servings: 8 | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | The following ingredients were not linked to the ingredient database and were not included in the nutrition information: | | cinnamon | | | | | | | | | Amount Per Serving | | | | | Calories | | 185.51 | | | Calories From Fat (21%) | | 38.76 | | | | | % Daily Value | | Total Fat 4.42g | | 7% | | | Saturated Fat 0.45g | | 2% | | | Cholesterol 0.00mg | | 0% | | | Sodium 140mg | | 12% | | | Potassium 828.62mg | | 24% | | | Carbohydrates 35.15g | | 12% | | | Dietary Fiber 3.80g | | 15% | | | Sugar 16.81g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 31.35g | | | | | Protein 3.99g | | 8% | | | | | | | | | | | |
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