Butternut Squash Soup Recipe
It's creamy, hearty and healthy. Here's my fave recipe for Butternut Squash Soup. This makes 6 servings so I freeze half of it and have my soups ready for next week. Boom!
118 Calories per serving / 6 servings / 80 minutes to prepare
1 butternut squash (2 pounds) halfed and seeded
1 vidalia onion, quartered
1 sweet potato, peeled and quartered
dash of hot sauce
.5 tsp curry
.25 teaspoon nutmeg
2 cups reduced sodium vegetable or chicken stock
ground black pepper
.5 cup fat-half and half
Preheat the oven to 300°F. Coat a 13"x 9" baking dish with nonstick cooking spray. Place the squash cut side down on the baking dish and arrange the onion and potato sections around it. Bake for 60 minutes or until the vegetables are tender. When the squash is cool enough to handle, remove the skin.
In a food processor blend together the squash, onion, potato, hot sauce, curry, and nutmeg. Add the chicken broth as needed to thin the mixture.
Transfer the squash mixture to a large saucepan over medium heat, and stir in the remaining chicken broth. Cook for five minutes or until warm. Season to taste with salt and pepper. Stir in the half-and-half just before serving.
Follow me on Instagram @vikkysantanayoga
All my love!