Home / Recipe / Quick & easy butternut squash soup
8 November, 2016

Quick & easy butternut squash soup

Posted in : Recipe on by : WTG Tags: ,

Serves 6, 1 cup portions
1 package (1 pound) frozen cubed butternut squash

1 Tablespoon olive oil

1 onion diced

2 cloves garlic minced

2 carrots diced

2 celery stalks diced

1 carton 32 ounces chicken broth

Pinch of red chili flakes – more or less to taste

1 teaspoon salt

1 teaspoon pepper
In a pot cook oil, garlic, onion, carrot, celery, red chili flakes, salt and pepper over medium heat. Cook until ingredients are soft, approximately ten minutes. Add squash and sauté for five minutes. Add chicken broth. Scrape bottom of pot with wooden spoon or spatula to lift any brown bits that have formed on the bottom of the pot. Simmer soup covered over medium high heat for ten minutes. Turn off heat and allow to cool slightly before pureeing. Puree using an immersion blender, traditional blender or food processor. Add soup back to pot and bring to a simmer for five more minutes, adjust seasoning and serve.
Nutrition Facts:

83 calories, 2 grams protein, 2 grams fat, 15 grams carbohydrate, 2 grams fiber

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