Butternut squash soup
Butternut squash soup - a smooth and flavorful soup for a chilly fall or winter day. Super easy to make and fun to serve in a hollowed out squash bowl topped with some roasted pumpkin seeds.
Servings: 8 cups
- 3 cups diced butternut squash (450g)
- 2 cups diced carrots (260g)
- 1 cup chopped onions (50g)
- 2 tbsp butter or oil
- 4 cups chicken or vegetable broth(950ml)
- ¼ cup cream or coconut milk (60ml)
- ¼ tsp ground pepper
- ¼ tsp. nutmeg
- 2 tbsp roasted pumpkin seeds
- salt to taste.
SIS (simple is smart) serving tip. When you prep the squash cut the top of the squash off about 1 inch above the rounded bottom part. This is where all the seeds are. Then cut the rounded bottom part in half, hollow out the seeds, and this is your serving bowl for the soup once it is finished. When dinner is over, you can compost the squash bowls or rinse them out well, peel off the outer skin, dice them, and use them for Herb Roasted Butternut Squash.
Add the onions, carrots, and squash to the melted butter or oil in a heavy bottom saucepan and cook on medium for about 8-10 minutes. Stir frequently to keep from burning.
Add the chicken or vegetable broth and simmer until the vegetables are very soft. (about 30 - 40 minutes)
Let the soup cool for 30 minutes before you blend it. Blending boiling hot soup may result in severe burns.
Blend the soup in small batches in a blender until it is smooth.
Add the pepper, nutmeg, (fresh grated is best), and salt.
Garnish with roasted pumpkin seeds.
Serving: 1cup | Calories: 115kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 501mg | Potassium: 333mg | Fiber: 2g | Sugar: 5g | Vitamin A: 11287IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 1mg