Butternut Squash Soup

Butternut Squash Soup

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ravishing rubbies


With more than 10,000 mcg of beta-carotene and two-thirds of a day's worth of vitamin c, this soup will get you to glowing.


★★★★★ 1 vote

4 (1/2)cup serving for each
45 Min


  • 1 Tbsp
    olive oil
  • 2 large
    leeks,green and white parts chopped
  • 1/8 tsp
    ground cinnamon
  • 1/8 tsp
    freshly grated nutmeg
  • 1 1/2 lb
    butternut squash,peeled and cubed (about 4cups)
  • 2 large
  • 3 c
    fat-free,reduced-sodium chicken or vegetable broth

How to Make Butternut Squash Soup


  1. Coat large soup or broth pot with cooking spray.Add oil and heat over medium-high heat.Add oil and heat over medium-high heat.Add leeks and saute until translucent and soft,6 to 7 minutes.Add cinnamon and nutmeg and cook 1 minute longer or until fragrant.Add squash,carrots,and broth and bring to a boil.
  2. Reduce to a simmer and cook 20 to 25 minutes longer,until vegetables are tender.Puree soup in a food processor or blender.Season with salt and freshly ground black pepper to taste.
  3. 193 calories calories 0.5 grams saturated fat 459mg.sodium and best of all,no cholestrol.

Printable Recipe Card

About Butternut Squash Soup

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #squash #butternut

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