Butternut Squash Soup
This buttery smooth soup is made from butternut squash with veggies and select seasonings. It's topped with a little shaken cream and paprika.
Ingredients
- 1 pound butternut squash about 1 medium sized squash, can also use acorn squash
- 1 teaspoon olive oil
- 1 onion cut in half
- 1 cup celery chopped
- 1 teaspoon garlic powder
- 1 teaspoon pepper flakes
- 1 teaspoon oregano
- 2 cups chicken broth low sodium
- 2 cups water
- 2 ounces half and half
- 4 teaspoons heavy cream for garnish
- 1 teaspoon paprika for garnish
Instructions
- Microwave the butternut squash for 1-2 minutes. Cut it in half and remove the seeds, skin, and core. Cut the squash into cubes. Chop the onion.
- Heat a large Dutch oven over medium-high heat on a stove. Add the olive oil, then add the squash, onion, and celery. Add the seasonings. Cover and cook until onions are translucent, about 3 minutes.
- Add the broth and water to the pot with the squash. Bring all to a boil. Reduce to a simmer. Cook for 30 minutes or until the squash is tender. Puree with a vertical blender. Add the cream. Season to taste with salt and pepper if desired.
- To serve, place the soup into bowls. Shake the heavy cream and pour a little on top of each one. Garnish with paprika. Serve hot.
Notes
Nutrition Information: Serving: 1cup | Calories: 80kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 210mg | Potassium: 372mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8249IU | Vitamin C: 17mg | Calcium: 73mg | Iron: 1mg
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