Low-Fat Butternut Squash Soup
Low-fat Butternut Squash Soup is an easy and healthy alternative to the rich and heavy cream variety! Made creamy using a blender, you would never guess there is no cream in this hearty fall soup! ?
Servings 6
Calories 183kcal
Equipment
Ingredients
- 1 Medium Butternut Squash peeled and cubed
- 1 medium onion chopped
- 1 stick butter
- 2 cloves garlic minced
- 1 box 32 oz Chicken Broth
- pinch of kosher salt & pepper
- croutons for garnish
Instructions
- Peel squash of all outside skin and cut the squash in half.
- Remove all seeds.
- Cut squash into cubes and place in a large stockpot.
- Cover squash with chicken broth and bring to a gentle boil.
- Cook squash until tender. Do not drain.
- While squash is cooking, melt butter in a medium frying pan. Add onions and garlic and sauté until tender.
- Add cooked onions, garlic, and butter into the soup pot.
- With an immersion blender, blend until smooth. Bring soup back to a simmer and add a bit more stock if the soup is too thick.
- Serve with 3-4 croutons.
Notes
If making soup in a traditional blender, follow these steps:
- Remove cooked squash with slotted spoon and place in blender.
- Add cooked onions, garlic, and butter to blender along with 1/4 cup stock from pot.
- Blend/puree until smooth.
- Slowly add pureed squash to stock in the pot.
- Bring to a slow boil.
Nutrition
Serving: 1g | Calories: 183kcal | Carbohydrates: 8g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 218mg | Fiber: 1g | Sugar: 2g