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Butternut Squash Soup

Servings: 4, 1 cup servings




1 tablespoon oil

3 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds) fresh or frozen

3/4 cup chopped carrot

1/2 cup chopped sweet onion

2 1/2 cups fat-free, less-sodium broth (chicken or vegetable), or water

1/4 cup half-and-half

1/8 teaspoon salt


1. To prepare soup, add butter or oil in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes.


2. Add chicken broth and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt.


3. Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.


For easy slicing of squash, poke with fork to create air vents. Microwave squash for 2-4 minutes until soft enough to slice and peel. Caution! Squash may be hot when removing from microwave.

This recipe could easily be turned into a crock-pot soup recipe. All you need is a crock-pot. Blending is not necessary; the soup can be enjoyed chunky or smooth. Pair with a nice green salad for lunch or dinner. This is the perfect autumn meal. This make-ahead meal can be enjoyed throughout the week and can last in fridge for 5 days and freezer for 2 months.


Nutritional Information: 297 calories, 10.7 g total fat, 42 g carbohydrate, 4.9 g fiber, 11.8 g protein

Source: Cooking Lite

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