Butternut Squash Soup

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cup) contains 120 calories, 18 g carbohydrate, (4 g fiber), 2 g protein, 6 g fat, (4 g saturated fat), 15 mg cholesterol, and 310 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 120
  • Makes: 6 1/2 cups
  • Active Time: 40 minutes
  • Total Time to Make: 1 hour, 10 minutes
Ingredients

Directions

  1. Melt butter in stockpot on LOW. Add onions; cook, stirring occasionally, about 5 min, until soft but not browned. Add carrots; cook, stirring occasionally, about 5 min.
     
  2. Increase heat to HIGH. Add butternut squash and broth; bring to boil, about 7 min. Reduce heat to MED-HIGH. Simmer, about 30 min, until squash is tender. Add bouillon base; stir to dissolve.
     
  3. Remove from heat; cool slightly. Add mixture to blender in two batches; puree until smooth. Season with salt and pepper. Garnish with pumpkin seed oil and toasted pumpkin seeds. 
Chef Tips
Butter can be substituted with 2 Tbsp olive oil.

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