Butternut Squash Soup
2014-02-22
- Yield : About 5 cups
- Servings : 4
- Prep Time : 20m
- Cook Time : 1:30 h
- Ready In : 2:00 h
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Nutritional Info
This information is per serving.
-
Calories
150 -
Calories from Fat
50 -
Total Fat
5g -
Saturated Fat
2g -
Trans Fat
0g -
Cholesterol
5mg -
Sodium
200mg -
Carbohydrates
25g -
Dietary Fiber
4g -
Sugar
6g -
Protein
3g -
Serving Size:
9 oz. (220g)
Butternut Squash Soup is slightly spicy, creamy, and a good source of dietary fiber (4 g per 9 oz. serving). One serving has about 150 calories. For added flavor, this recipe is made using oven roasted butternut squash.
To simplify prep and cleanup you can dice the squash and simmer it with the other ingredients until very soft. This also provides a milder flavor.
Substitutions
- Any winter squash including pumpkin for butternut squash.
- 1 pound (500 g) cut frozen butternut squash for fresh squash.
- Substitute 1/2 teaspoon of ground ginger for fresh ginger. The flavor is not as intense and you can adjust the amount to taste.
- Vegetable or chicken stock can be used for all or part of the water.
Serving Suggestion
For a creamier soup and added protein without adding a lot of calories, add a dollop of Greek Yogurt.
Ingredients
- 2 lb. (1000 g) butternut squash
- 1 tablespoon (15 ml) unsalted butter
- 1 tablespoon (15 ml) vegetable oil
- 1/2 (120 g) small onion or 2 large leeks
- 2 teaspoons (10 ml) fresh ginger root, chopped
- 2 cups (480 ml) low sodium vegetable or chicken stock
- 3 cups (750 ml) water
- Kosher salt to taste
- Dash ground nutmeg
Method of Preparation
Step 1
Preheat oven to 400°F (205°C).
Step 2
Line a small baking sheet with aluminum foil and lightly coat with oil or cook spray. Cut squash in half lengthwise and use a spoon to scoop out the seeds. Place face down on baking sheet and roast 1 hour or until easily pierced with a fork or knife. Remove from oven and cool about 20 minutes.
Step 3
In a heavy saucepan oven medium-low heat, heat oil and butter. Add onion and ginger and cook, stirring, until onion is tender but not browned about 5 to 10 minutes.
Step 4
Use a large spoon to scoop out the cooked squash and add to pan along with the broth and 2 cups of water. Bring to a simmer and cook about 20 minutes stirring to break up the squash. Use the back of a wood spoon to mash the squash against the side of the pan. Season to taste with salt.
Step 5
Puree the soup using a blender or stick blender. When using a blender, never fill it more than half full and use a towel to hold the cover in place to prevent spills and burns.
Step 6
Add remaining cup of water or stock, if desired, and reheat if necessary until hot. Add nutmeg and adjust seasoning to taste.
