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Butternut Squash Soup

This soup recipe is light, healthy, and delicious. Instead of using potatoes, it calls for roasted veggies such as carrots, parsnips, and cauliflower - both adding a natural sweetness and lightening up on the starchiness. 

It also freezes well and can really come in handy on those nights when you find yourself in a time crunch!

Calories150 calories
Fat6 grams fat
Prep Time10 minutes
Cook Time20 minutes
Yield8

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 butternut squash, peeled and cubed
  • 1 leek, sliced
  • 2 cups veggies of choice
  • 4 cups unsalted chicken stock
  • 1 cup half and half
  • freshly ground black pepper

Instructions

  1. In a large dutch oven melt the olive oil and butter over medium heat. Add the butternut squash and toss and saute for about 5-10 minutes. Add the leeks, additional veggies, and stock.
  2. Bring the mixture to a simmer and cover. Let it cook, stirring and tossing the veggies occasionally, until the butternut squash becomes soft and easily mashed by a fork or whatever utensil you are using to stir everything.
  3. Remove from the heat. Carefully blend the mixture in a blender or use a handheld blender to puree everything together until you reach your desired consistency (I go with a pretty smooth mixture here as I’m trying to get the daughter to not realize it’s veggies, but otherwise I might like a fairly chunkier texture).
  4. Stir in the half and half and black pepper. Sprinkle some cinnamon or ground nutmeg with an extra touch of half and half drizzled on top.
  5. Garnish with chives or rosemary.

Consider pairing with a piece of cheesey toast and you won't regret it! 

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