Healthy Butternut Squash Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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I came up with this to finally use the last squash from my mom's garden. We do not use salt in our household, so you may want to add to taste. I use homemade broth so I can control the sodium, and I roasted the squash a couple days before, so it was really quick to put together. You can easily make this vegan by omitting the canadian bacon and substitute vegetable broth. Ingredients:
2 butternut squash |
3 garlic cloves, chopped |
1 onion, chopped |
1 stalk celery, chopped |
3 slices canadian bacon |
1 teaspoon rubbed sage |
1/4 teaspoon dried thyme |
1/4 teaspoon nutmeg |
1/2 teaspoon cinnamon |
1/2 teaspoon ground black pepper |
1 bay leaf |
6 cups sodium-free chicken broth |
2 tablespoons olive oil |
Directions:
1. halve squash and scoop out seeds.
2. Roast in 350 oven for 45 minutes or until tender.
3. Scoop out flesh and discard skins, set aside.
4. Sautee on low heat onion, celery, bacon garlic and spices until onion is translucent, but not brown.
5. Transfer to blender, add enough broth to puree, and put in 3 quart soup pot on low heat add bay leaf.
6. Put squash in blender with broth and puree, this will take 3-4 batches to puree entire squash.
7. Add squash to soup pot and stir well to combine.
8. Cook on low heat until flavors have mingled, stirring occasionally so that the bottom doesn't burn.
9. Serve with whole grain bread.
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