Quick Butternut Squash Soup

Quick Butternut Squash Soup
Summary

Savor rich fall flavors with this delicious and fast squash soup.

  • Prep time
    10 min
  • Cook time
    30 min
  • Servings
    5 Servings
  • Serving size
    1 cup
Gluten-Free Quick & Easy Sides Low Sodium Comfort Food
Nutrition Facts

Nutrition Facts

5 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 115

  • Total Fat 3g
    • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 95mg
  • Total Carbohydrate 21g
    • Dietary Fiber 4g
    • Total Sugars 6g
  • Protein 4g
  • Potassium 700mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1 Starch, 1/2 Fat

Gluten-Free Quick & Easy Sides Low Sodium Comfort Food
Ingredients

Ingredients

  • frozen butternut squash (12-ounce each)
    2 package
  • olive oil
    1 tbsp
  • onion (diced)
    1
  • large carrot (diced)
    1
  • garlic (minced)
    2 clove
  • chicken broth (fat-free, low-sodium)
    24 oz
  • black pepper
    1/2 tsp
  • dried sage (dried)
    1/8 tsp
Directions

Directions

  1. Microwave the frozen squash for 5 minutes.

  2. In a large soup pot, heat the oil over medium-high heat. Add the onion and carrot and sauté for 5 minutes, or until clear. Add the garlic and sauté for 30 seconds. Add the squash and sauté for 3 minutes.

  3. Add the remaining ingredients. Bring to a boil, reduce heat, and simmer for 15 minutes.

  4. After the soup has cooled slightly, transfer it to a blender and blend until smooth or use an immersion blender in the pot to blend until smooth. If desired, return the pureed soup to the pot to reheat before serving.

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