Butternut Squash Soup
Butternut Squash Soup is a delicious way to eat more veggies. This simple soup is full of flavor and is the perfect dinner on a cold night.
Servings 5
Calories 229kcal
Ingredients
- 1 medium butternut squash
- 2 tablespoon butter
- 1 teaspoon minced garlic
- ½ cup chopped onion
- 2 cups chicken broth
- 1 cup apple juice
- 2 cups butternut squash puree
- ½ cup pumpkin puree
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon pepper
- ⅛ teaspoon salt
- 5 tablespoon sour cream
- 5 teaspoon roasted seeds
Instructions
- 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.
- 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.
- Use an immersion blender to blend until smooth. Or carefully pour the soup into a vented, high-speed blender (leave the center cap off the lid and cover with a dish towel) and blend until smooth. This step can be done in batches if necessary.
- Garnish with sour cream and roasted seeds.
Nutrition
Serving: 1/5 | Calories: 229kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 471mg | Potassium: 924mg | Fiber: 6g | Sugar: 12g | Vitamin A: 25929IU | Vitamin C: 46mg | Calcium: 134mg | Iron: 2mg
