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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (189g) Recipe makes 6 servings |
||
| Calories 67 | ||
| Calories from Fat 9 | (13%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.0g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 444mg | 18% | |
| Potassium 441mg | 12% | |
| Total Carbohydrate 15.0g | 4% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 3.2g | ||
| Protein 1.6g | 3% | |
Quick Butternut Squash Soup
By: erinBOberrin
Jan 24, 2002
Here's a quick, light and creamy soup that warm you on the coldest night. Add some hearty whole grain bread and a tossed salad to make a very satisfying meal.
SERVES 6
Ingredients
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1/2 cup chopped onion
- 1 teaspoon fresh sage, chopped (or 1t. ground dry sage)
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3 cups fat-free chicken broth
- 1 1/2 lbs butternut squash (peeled, seeded, cubed)
- parmesan cheese (Garnish)
Directions
1
Add oil, garlic and onion to large stockpot over medium heat.2
Saute for 3-4 minutes.3
Add sage, salt, pepper, broth and squash.4
Bring to a boil.5
Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).6
Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.7
Garnish with parmesan cheese and more fresh sage (if desired).
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- Course > Soups
- Main Ingredient > Vegetables > Squash
- Preparation > Time to Make > < 60 mins
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- Dietary > Lighter Fare > Healthy
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- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Andro
On Feb 8, 2010
I was skeptical that such a soup could be ready in less than an hour, but it was great!! I'm used to soups needing to simmer for hours, and this soup is as creamy and flavorful like it took all day. I had an extra stalk or two of celery that I added to the mix. Turned out great, will make again.
From: Chef #494680
On Jan 25, 2010
This was soooo easy and soo good. I've avoided butternut squash because it's so dang hard to peel. A friend told me to boil it first, and it worked! This recipe was so easy, I had most of the ingredients on hand. My son has made it as well, adding pureed carrots and cauliflower to it. I tasted it with the parmesan cheese, but it's so good without it that I'd rather have it that way.
From: Chef Emily Kristine
On Oct 21, 2007
I added in some nutmeg and ginger to give the soup more of a fall taste. I also omitted the parmesan cheese. It was so good by itself that it did not need the extra calories.
From: ~Rita~
On Dec 5, 2005
I cut the recipe to serve 2. A thick and hearty soup great for the snow we are expecting today! Used fresh sage from the garden slightly frozen. Added some powdered ginger! Thanks!
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