Butternut Squash Soup
If you have about 40 minutes to spend in the kitchen, Butternut Squash Soup might be a great gluten free and lacto ovo vegetarian recipe to try. This soup has 286 calories, 5g of protein, and 12g of fat per serving. This recipe serves 4 and costs $1.52 per serving. 25 people have tried and liked this recipe. It will be a hit at your Winter event. A mixture of garlic, peanut oil, carrot, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Prevention Rd. With a spoonacular score of 92%, this dish is great. Butternut Squash : Butternut Squash, Pear and Yogurt Soup, Butternut Squash Soup with Curried Squash Seeds, and 2ways2percent: Butternut Squash Pizzan and Creamy Butternut Squash Puree with Scallops and Bacon are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
½ tsp black pepper
1 butternut squash ( - 2¾ lbs), peeled, seeded, and cubed
½ cup carrot, thinly sliced
2 cloves garlic, minced
½ tsp ground cumin
¾ cup half and half
1 Tbsp jalapeno pepper, finely minced
1 small onion, chopped
2 Tbsp peanut oil
½ tsp salt
2¾ cups low-sodium vegetable broth
Equipment:
pot
immersion blender
blender
Cooking instruction summary:
In a large pot over medium heat, heat the oil until hot. Add the onion and cook for 4-5 minutes or until softened. Add the garlic and stir; cook until fragrant, about 1 minute.Add the cubed squash, carrot, cumin, salt, pepper, and jalapeno. Mix well. Add the broth and increase heat to high; bring to a boil and reduce heat to medium. Allow to simmer for about 20 minutes or until vegetables are softened.Transfer mixture to a blender to puree to desired consistency, or puree in the pot using an immersion blender. Stir in half and half and heat an additional minute before serving hot.
Step by step:
1. In a large pot over medium heat, heat the oil until hot.
2. Add the onion and cook for 4-5 minutes or until softened.
3. Add the garlic and stir; cook until fragrant, about 1 minute.
4. Add the cubed squash, carrot, cumin, salt, pepper, and jalapeno.
5. Mix well.
6. Add the broth and increase heat to high; bring to a boil and reduce heat to medium. Allow to simmer for about 20 minutes or until vegetables are softened.
7. Transfer mixture to a blender to puree to desired consistency, or puree in the pot using an immersion blender. Stir in half and half and heat an additional minute before serving hot.
Nutrition Information:
covered percent of daily need
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