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Quick Butternut Squash Soup
10 min prep time
30 min cook time
5servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Mittera
How to Make Quick Butternut Squash Soup
Savor rich fall flavors with this delicious and fast squash soup. Using frozen butternut squash in this recipe is a big time-saver. Check the vegetable section of the frozen food aisle.
10 min prep time
30 min cook time
5servings
1 cup
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Step-By-Step Instructions:
- Microwave the frozen squash for 5 minutes.
- In a large soup pot, heat the oil over medium-high heat. Add the onion and carrot and sauté for 5 minutes, or until clear. Add the garlic and sauté for 30 seconds. Add the squash and sauté for 3 minutes.
- Add the remaining ingredients. Bring to a boil, reduce heat, and simmer for 15 minutes.
- After the soup has cooled slightly, transfer it to a blender and blend until smooth or use an immersion blender in the pot to blend until smooth. If desired, return the pureed soup to the pot to reheat before serving.
Nutrition facts
5 Servings
-
Serving Size
1 cup
- Amount per serving Calories 110
-
Total Fat
3g
- Saturated Fat 0.4g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 95mg
-
Total Carbohydrate
19g
- Dietary Fiber 4g
- Total Sugars 5g
- Added Sugars 0g
- Protein 4g
- Potassium 690mg
- Phosphorous 75mg
Ingredients
frozen butternut squash
2 (12-oz) bags
olive oil
1 tbsp
onion(s) (diced)
1
large carrot (diced)
1
garlic (minced)
2 clove
low sodium chicken broth
24 oz
black pepper
1/2 tsp
dried sage (dried)
1/8 tsp
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