Soups
Autumn Butternut Squash Soup
about 3½ cups
Autumn Butternut Squash Soup
about 3½ cups
The flavors of fall come out in this deliciously creamy soups.
Nutritional information per serving (based on 4 servings): Calories 150 (21% from fat)
carb. 25g
pro. 5g
fat 4g
sat. fat 0g
chol. 6mg
sod. 168mg
calc. 84mg
fiber 15g
carb. 25g
pro. 5g
fat 4g
sat. fat 0g
chol. 6mg
sod. 168mg
calc. 84mg
fiber 15g
Ingrédients
- 1tablespoon olive oil
- ½medium onion, finely chopped
- 1garlic clove, finely chopped
- ½teaspoon kosher salt, divided
- Pinch freshly ground black pepper
- 2cups chicken or vegetable broth, low
- sodium
- 2pounds butternut squash, peeled,
- seeded and cut into 2-inch pieces
- (about 4 cups cut)
- 1teaspoon fresh thyme leave
Preparation
- 1. Put the oil into a medium stockpot or large saucepan set over medium-low heat. Once hot,
- add the onion and garlic with a pinch of the salt and pepper. Cook until softened and fragrant,
- about 4 minutes.
- 2. Add the broth, squash, thyme, and remaining salt. Increase heat to high to bring to a boil.
- Once boiling, reduce to a simmer and cook, partially covered, until squash is soft, about 20 to
- 25 minutes.
- 3. Remove the pot from the heat. Using a slotted spoon, put the soup solids into the blender jar.
- Allow to cool slightly, uncovered, about 5 minutes. Pour the soup liquid into a liquid measuring
- cup; reserve.
- 4. Cover with the integrated measuring cup removed and start to blend on Low, gradually
- adding the soup liquid through the opening in the cover, until desired consistency is achieved.
- Replace integrated measuring cup, increase speed to High and continue to blend for an
- additional 30 seconds to ensure a velvety smooth soup.
- 5. Taste and adjust seasoning as desired.
