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Skinny Butternut Squash Soup Recipe

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Spiced Butternut Squash and Coconut Soup 4sp Skinny Kitchen Secrets
Spiced Butternut Squash and Coconut Soup 4sp Skinny Kitchen Secrets from skinnykitchensecrets.com

Description

This skinny butternut squash soup recipe is a perfect meal for those who want to have a healthy and filling lunch or dinner. It is made with fresh butternut squash, herbs, and spices, and it is low in calories and fat. The soup is also gluten-free and vegan, making it a great option for those with dietary restrictions.

Prep Time

The prep time for this soup is about 20 minutes. You will need to peel and chop the butternut squash, mince the garlic and ginger, and chop the onion and carrots.

Cook Time

The cook time for this soup is about 30 minutes. You will need to sauté the garlic, ginger, onion, and carrots in a pot, then add the butternut squash and cook until it is tender. After that, you will blend the soup until it is smooth and creamy.

Ingredients

  • 1 large butternut squash, peeled and chopped
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1-inch piece of ginger, minced
  • 2 carrots, chopped
  • 4 cups vegetable broth
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • Olive oil

Equipment

  • A large pot
  • A blender or immersion blender
  • A sharp knife
  • A cutting board
  • A wooden spoon

Method

  1. Heat a tablespoon of olive oil in a large pot over medium heat.
  2. Add the garlic, ginger, onion, and carrots and sauté until the onion is translucent.
  3. Add the chopped butternut squash, vegetable broth, paprika, thyme, salt, and pepper.
  4. Bring the soup to a boil, then reduce the heat and let it simmer until the butternut squash is tender. This should take about 20 minutes.
  5. Using a blender or immersion blender, blend the soup until it is smooth and creamy.
  6. Return the soup to the pot and heat it over low heat until it is hot.
  7. Taste and adjust seasonings, if necessary.
  8. Serve hot, garnished with fresh herbs or croutons, if desired.

Notes

This soup can be stored in an airtight container in the refrigerator for up to five days. You can also freeze it for up to three months.

Nutrition Info

This soup is low in calories and fat and high in fiber, vitamins, and minerals. One serving contains approximately:
  • Calories: 120
  • Protein: 2 grams
  • Carbohydrates: 28 grams
  • Fat: 1 gram
  • Fiber: 6 grams
  • Vitamin A: 400% of the Daily Value
  • Vitamin C: 60% of the Daily Value
  • Calcium: 10% of the Daily Value
  • Iron: 10% of the Daily Value

Recipes FAQ

Can I use canned butternut squash?

It is best to use fresh butternut squash for this recipe, as canned butternut squash may have added sugars and preservatives.

Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth instead of vegetable broth if you prefer. However, this will make the soup non-vegan.

Can I add other vegetables to this soup?

Yes, you can add other vegetables to this soup, such as sweet potatoes, carrots, or celery. Just make sure to adjust the cook time accordingly.

Recipe Tips

  • Be careful when blending hot soup in a blender. Blend in small batches and hold the lid down with a towel to prevent hot soup from splattering.
  • If the soup is too thick, you can add more vegetable broth or water to thin it out.
  • You can also add a dollop of plain Greek yogurt or sour cream to the soup for a creamy texture.
  • You can make this soup ahead of time and reheat it on the stove or in the microwave.

Enjoy this delicious and healthy skinny butternut squash soup!


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