Butternut Squash Soup

Gluten Free - Heart Healthy - Low Cholesterol - Diabetic Friendly - Nutritious and Delicious

Yield: Serves 6

Preparation Time: 15 min; Cook: 1 hr 10 min

Ingredients

3 pounds cubed butternut squash

5 tablespoons olive oil, divided

1 tablespoon maple syrup

1 teaspoon sea salt

1 cup white potato, peeled and cubed

1 large shallot, minced

4 cloves garlic, minced

5 cups vegetable or chicken broth (more if you prefer thinner soup)

1/2 cup skim milk

1/2 teaspoon cayenne pepper

1/2 teaspoon ground black pepper

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Nutrition Facts

Yield: Serves 6

Approximate Nutrient Content per serving:

Calories: 169

Calories From Fat: 108

Total Fat: 12.2g

Saturated Fat: 1.7g

Cholesterol: 0mg

Sodium: 467mg

Total Carbohydrates: 15g

Dietary Fiber: 1.7g

Sugars: 4.7g

Protein: 2.8g

Serving size: about 1 cup

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Preheat oven to 425 degrees F.

Toss cubed butternut squash with 3 tablespoons olive oil, maple syrup, and salt. Roast in oven for 20 minutes, flip, and roast for another 15 minutes or until edges start to brown.

While the squash is cooking, microwave cubed potato until soft, checking every few minutes to stir. Set aside.

Heat remaining olive oil over medium heat. Add the minced shallots and garlic and cook for 2 to 3 minutes.

Add the roasted squash and potatoes and cook for another 2 to 3 minutes. Then add the broth and bring to a boil. Reduce heat to low and simmer covered for 15 minutes. Remove from heat.

Puree soup using either an immersion blender, or work in batches to blend in a standing blender.

Return to pot and stir in milk, cayenne pepper, and black pepper. Taste and adjust seasonings according to preference. If soup is too thick, add additional broth in 1/2 cup increments.

Recipe, photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.