Butternut Squash Soup

Readily available during the winter months, this starchy vegetable makes a great soup.


Yields6 ServingsPrep Time15 minsCook Time25 minsDifficultyBeginner

Ingredients

 ½ tbsp extra virgin olive oil
 1 white onion, chopped
 1 medium butternut squash, peeled and cut into cubes
 ½ tsp granulated garlicor 1 clove garlic, minced
 3 cups water
 ¼ cup roasted pumpkin seeds
 5 fresh sage leaves, chopped coarsely or rubbed sage
 1 tsp sea salt

Instructions

1

Heat up a heavy saucepan, put in the onion, optional red chili flakes, oil, and salt. Sautee until the onions are caramelized.

2

Add the squash, garlic and 3 cups of water. Cover and cook until the squash is soft (about 15-20 minutes).

3

Take off the heat, put mixture in the blender, and blend until it is soft.

4

Pour into bowls, add sage, mixing it in, and decorate with the pumpkin seeds.

Nutrition Facts

Serving Size 1 cup

Servings 6


Amount Per Serving
Calories 77
% Daily Value *
Total Fat 2g4%
Saturated Fat 0.3g2%
Trans Fat 0g
Cholesterol 0mg
Sodium 490mg21%
Total Carbohydrate 14g5%
Dietary Fiber 3g12%
Sugars 2g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 ½ tbsp extra virgin olive oil
 1 white onion, chopped
 1 medium butternut squash, peeled and cut into cubes
 ½ tsp granulated garlicor 1 clove garlic, minced
 3 cups water
 ¼ cup roasted pumpkin seeds
 5 fresh sage leaves, chopped coarsely or rubbed sage
 1 tsp sea salt

Directions

1

Heat up a heavy saucepan, put in the onion, optional red chili flakes, oil, and salt. Sautee until the onions are caramelized.

2

Add the squash, garlic and 3 cups of water. Cover and cook until the squash is soft (about 15-20 minutes).

3

Take off the heat, put mixture in the blender, and blend until it is soft.

4

Pour into bowls, add sage, mixing it in, and decorate with the pumpkin seeds.

Butternut Squash Soup
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