Creamy soups don't always require cream to give them that velvety texture. My favorite fall squash is butternut. Butternut squashes are packed with beta-carotene, fiber, and has only 80 Calories per cup! This soup makes for a great addition to any potluck or as a starter for your next dinner party! I always enjoy it for lunch the next day!
Main Course
Creamy Butternut Squash Soup
Ingredients:
2 tsp Olive Oil
1 Onion, chopped
1 stalk Celery, chopped
2 bags Frozen Butternut Squash
1/4—1/2tsp Dried Sage
1—2Tbsp Butter, unsalted
Sea Salt to taste
In a stock pot, sauté onion and celery in olive oil for 5 minutes. Add butternut squash and sauté for 5 minutes. Season with sage and add chicken broth. Bring soup to a boil and then drop to a simmer for 20-30 minutes. Blend with a blending stick or in a blender. Stir in butter to the soup and season with salt.
5 comments:
This looks really great WendyJo; can't wait to try this. I just posted a Holiday Snack mix, which would accompany this well.
Thanks for sharing!
~Anthony
Hi there! My Meal Balls would make a great holiday appetizer! Good thought. When I ate them, I made a ketchup-hot sauce dip because I like things spicy. Or some sort of chipotle mayo might be yummy. Let me know how they turn out!
I've made a soup really similar to this, looks wonderful!
I think butternut squash is my favorite soup I could eat it all day everyday! xx
I'm a big fan of butternut squash soup. I also love carrot soup, which is similar. A combination of pureed carrots and squash also works nicely.
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