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Creamy Butternut Squash Soup

Prep time: 40mins | Difficulty: medium | Serves: 4

This soup can be prepared as a creamy sweet soup or add some curry powder for a spicy taste. Serve with a big salad and some crusty bread.

Tags:

View All dinner family favorites fat free lunch vegetarian

Nutritional information per serving (1/4 of recipe)

Fat

0g 

Saturated

0g 

Carbohydrate

23g 

Protein

3g 

Calories

104kcals 

Ingredients

  • 1 onion, chopped
  • 2 carrots, sliced or diced
  • 2 celery stalks, sliced
  • 12 oz. (340g) package “ready to use” cut butternut squash (3 cups cubed)
  • 1 potato, diced
  • 2 garlic cloves, minced
  • 5 cups (1125ml) nonfat, reduced-sodium chicken broth
  • 1-2 tbsp. sugar or honey (or artificial sweetener)
  • Pepper to taste
  • 2-3 tsp. curry powder, if desired

Method

  1. In a large sauté or sauce pan, prepared with nonstick cooking spray, sauté onions, carrots, celery, and garlic until crisp tender.
  2. Stir in remaining ingredients, except curry powder, and bring to a boil. Then reduce heat and simmer for 30 minutes until vegetables are very tender.
  3. Move mixture to a food processor and process until smooth.
  4. If everyone likes curry, add 2-3 tsp. of curry powder. Otherwise, add 1/2 tsp. or more to each bowl as it is served.
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