Healthy Butternut Squash Soup

Darci Juris

By
@keepitinthekitchen

With a hint of nutmeg and cinnamon flavors, and just a touch of honey to add a slightly sweet flavor, this butternut squash soup is definitely healthy as well. Only a very small amount of butter was used to sauté the vegetables (which could be switched to olive oil), and I used gluten-free vegetable broth. No cream was used.


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Rating:

Comments:

Serves:

8

Prep:

30 Min

Cook:

20 Min

Ingredients

2 medium
butternut squash
1 medium
onion, chopped
2 clove
garlic, chopped
1 c
carrots, chopped
2
stalks celery, chopped
2 Tbsp
butter
8 c
vegetable broth
1/2 tsp
cinnamon
1/2 tsp
nutmeg
2 Tbsp
honey
salt and pepper

Directions Step-By-Step

1
Peel the butternut squash. Cut the bulbous part in half, and scoop out the seeds (like you would a pumpkin).
Cut squash in 1 inch cubes, place in a large bowl and set aside.
2
In a large soup/pasta pot, over medium heat, melt butter. Add the onions, carrots, celery and garlic. Sauté for approximately 5 minutes, stirring constantly.
3
Add the broth and the squash. Turn heat up to a medium-high. Bring to a slight boil and cook until squash is tender (similar to a potato) - should take about 20 minutes. Be careful not to let it come to a full boil. You may need to turn heat down slightly, depending on your stove.
4
When ready, transfer the squash mixture to a food processor or blender. You will need to do this in portions. During one portion, add the nutmeg, cinnamon and honey. Pour the blended soup to a large bowl.
5
NOTE: Do not transfer all of the liquid. Leave about 1/4 of the liquid behind when blending. When finished, feel free to add additional liquid to the blended soup if needed, depending on its consistency. Discard what is not used.
6
Add salt and pepper to taste. Stir well, and serve.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Healthy