spiced butternut squash soup
Ingredients:
  • (1 1/2 lb.) butternut or other winter squash, halved and seeded
  • (1 tsp.) canola oil
  • (2 stalks) celery, chopped
  • (1 small) onion, diced
  • (1) carrot, chopped
  • (1 tsp.) ground cumin
  • (1/4-1/2 tsp.) ground chipotle chile
  • (1/8 tsp.) ground cloves
  • (6 cups) vegetable broth
  • (1 tsp.) sea salt
  • (1/4 tsp.) freshly ground pepper
  • (1/2 cup) nonfat plain yogurt
  • (2 Tbsp.) fresh chives, snipped (or chopped parsley)
Servings

10

Lunch

Spiced Butternut Squash Soup

Roasted butternut squash simmered with vegetable broth and spices, pureed until smooth and served with yogurt and fresh chives.

Preparation Time

About 15 minutes

Cook Time

About 1 hr 35 minutes

    Instructions

  1. 1Preheat oven to 350°F. Place squash cut-side down on a baking sheet. Bake 45-60 minutes.
  2. 2Place a large saucepan over medium heat. Add oil. When hot, add celery, onion and carrot. Stir, cover and cook on medium-low 8-10 minutes, stirring often.
  3. 3Scoop flesh out of baked squash, add to pan with cumin, chipotle, cloves and broth. Cover and simmer 20-25 minutes.
  4. 4Puree in batches in a blender, until smooth. Add salt and pepper to taste. Serve with yogurt and chives.

Nutritional Information

Serving Size: 3/4 cup



Amount Per Serving:

  • Calories 60
  • Total Fat 1 g
  • Total Carbohydrate 12 g
  • Protein 2 g
  • Cholesterol 0 mg
  • Sodium 532 mg
  • Fiber 3 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Soups and Stews

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.