Butternut Squash Soup

Butternut Squash Soup is a delicious way to eat more vegetables. This healthy soup is full of flavor and is the perfect dinner on a cold night.

With the new year comes all of the resolutions, many of which include dieting. I don’t like the word diet because it has a negative connotation of deprivation and hunger. I prefer to think of healthy eating as a positive. To think of it as adding in good foods. To eating more protein, vegetables and fruits and to drinking more water. I try to focus on the benefits of how delicious the fresh foods are and how great I feel. One of the things I’ve been enjoying this week is this Butternut Squash Soup.

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Cut a butternut squash in half and scoop out the seeds. Place both halves, cut side down in a microwave-safe dish and add a quarter inch of water to the dish. Cover with plastic wrap and cook in the microwave for 10-15 minutes or until it can be easily pierced with a fork. Scoop out the squash and set aside.

Fry onions and garlic in butter in a large pot. Stir in chicken broth, apple juice, butternut squash puree and pumpkin puree. Bring to a boil over medium heat, stirring occasionally. Turn the heat to low and simmer for 10 minutes, stirring often. Stir in nutmeg, pepper, and salt.

Carefully pour the soup into a blender or food processor and blend until smooth. If yours isn’t large enough, you can do this step in batches.

Garnish the soup with a sour cream swirl and sprinkle with roasted seeds. This soup freezes well! I like to store it in individual serving size containers so I can easily warm it up for lunch or dinner.

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Butternut Squash Soup

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Course: Dinner

Servings: 5

Author: The Gunny Sack

Ingredients

• 1 medium butternut squash
• 2 tbsp butter
• 1 tsp minced garlic
• 1/2 cup chopped onion
• 2 cups chicken broth
• 1 cup apple juice
• 2 cups butternut squash puree
• 1/2 cup pumpkin puree
• 1/8 tsp ground nutmeg
• 1/8 tsp pepper
• 1/8 tsp salt
• Optional garnish: sour cream roasted seeds

Instructions

1. Cut the butternut squash in half and scoop out the seeds. Place both halves, cut side down in a microwave-safe dish and add a quarter inch of water to the dish. Cover with plastic wrap and cook in the microwave for 10-15 minutes or until it can be easily pierced with a fork. Scoop out the squash and set aside.
2. Fry onions and garlic in butter in a large pot. Stir in chicken broth, apple juice, butternut squash puree and pumpkin puree. Bring to a boil over medium heat, stirring occasionally. Turn the heat to low and simmer for 10 minutes, stirring often. Stir in nutmeg, pepper, and salt.
3. Carefully pour the soup into a blender or food processor and blend until smooth. This step can be done in batches, if necessary.
4. Garnish with sour cream and roasted seeds.

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