Real Recipes From Real Home Cooks ®

butternut squash soup

(1 rating)
Recipe by
ravishing rubbies
michigan, WY

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 rating)
yield 4 (1/2)cup serving for each
cook time 45 Min

Ingredients For butternut squash soup

  • 1 Tbsp
    olive oil
  • 2 lg
    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 lg
  • 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.

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