Creamy butternut squash soup
Nutrition Facts
Serving Size 1 cup
Calories 129
| Amount Per Serving | ||
| Monounsaturated fat | 0 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 1 g | |
| Sodium | 342 mg | |
| Cholesterol | 4 mg | |
| Dietary fiber | 4 g | |
| Protein | 2 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Roasting the squash for this soup gives the best flavor, but you can boil squash if you're in a hurry.
Ingredients
(Serves 6)- 1 teaspoon olive oil
- 2 cups chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cups roasted butternut squash
- 2 cups water
- 1 cup low-sodium vegetable broth
- 3 tablespoons brown sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1/4 cup half-and-half
Directions
Heat the olive oil over medium-high heat in a large soup pot Add the onion, carrots and celery and saute until tender, about 5 to 10 minutes. Add squash, water, broth, brown sugar, salt, cinnamon and nutmeg. Let soup simmer for about 15 minutes. Remove from heat. Place soup in a blender, small amounts at a time. Place a towel over the lid of the blender to avoid the lid popping up. Add blended soup back to soup pot and bring to a boil. In a small bowl, combine the cornstarch and water to make a slurry. Add 1 tablespoon of cornstarch slurry at a time to the boiling soup mixture and whisk until the soup reaches desired thickness. Add half-and-half, stir and serve.