Creamy butternut squash soup
Updated: 2016-04-19
Roasting the squash for this soup gives the best flavor, but you can boil squash if you're in a hurry.
Serves 6
- 1 teaspoon olive oil
- 2 cups chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cups roasted butternut squash
- 2 cups water
- 1 cup low-sodium vegetable broth
- 3 tablespoons brown sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1/4 cup half-and-half
Heat the olive oil over medium-high heat in a large soup pot Add the onion, carrots and celery and saute until tender, about 5 to 10 minutes. Add squash, water, broth, brown sugar, salt, cinnamon and nutmeg. Let soup simmer for about 15 minutes. Remove from heat. Place soup in a blender, small amounts at a time. Place a towel over the lid of the blender to avoid the lid popping up. Add blended soup back to soup pot and bring to a boil. In a small bowl, combine the cornstarch and water to make a slurry. Add 1 tablespoon of cornstarch slurry at a time to the boiling soup mixture and whisk until the soup reaches desired thickness. Add half-and-half, stir and serve.
Nutritional analysis per serving
Calories: 129
Total carbohydrate: 29 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 2 g
Saturated fat:
Serving size: 1 cup
Sodium:
Total fat: 1 g