Skip to content Skip to sidebar Skip to footer
Home / butternut / recipe / soup / spinach / squash

Butternut Squash And Spinach Soup Recipe

Post a Comment
Table of Contents [Show]

Butternut Squash Spinach Skillet Babaganosh
Butternut Squash Spinach Skillet Babaganosh from www.babaganosh.org

Description

Butternut squash and spinach soup is a hearty and healthy soup that is perfect for colder weather. It is a creamy and flavorful soup that is easy to make and can be served as a starter or a main course.

Prep Time

The total prep time for this soup is approximately 20 minutes.

Cook Time

The total cook time for this soup is approximately 30 minutes.

Ingredients

  • 1 medium butternut squash, peeled, seeded and cubed
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable stock
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup heavy cream
  • 4 cups fresh spinach leaves
  • 2 tablespoons butter
  • Salt and pepper to taste

Equipment

  • Large soup pot
  • Immersion blender or regular blender
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. In a large soup pot, melt the butter over medium heat.
  2. Add the chopped onion and garlic and sauté until the onion is translucent.
  3. Add the cubed butternut squash, chicken or vegetable stock, thyme, sage, cinnamon, and nutmeg to the pot.
  4. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes or until the squash is tender.
  5. Remove the pot from the heat and use an immersion blender or regular blender to puree the soup until it is smooth.
  6. Return the pot to the stove over low heat and stir in the heavy cream.
  7. Add the spinach leaves to the pot and stir until they are wilted.
  8. Season the soup with salt and pepper to taste.
  9. Serve the soup hot, garnished with additional fresh spinach leaves or croutons if desired.

Notes

This soup can be easily adapted to be vegan by using vegetable stock and omitting the heavy cream. It can also be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains approximately:
  • Calories: 170
  • Protein: 4g
  • Total Fat: 11g
  • Saturated Fat: 7g
  • Cholesterol: 38mg
  • Total Carbohydrates: 18g
  • Dietary Fiber: 3g
  • Sugars: 6g
  • Sodium: 500mg

Recipes FAQ

Can I use a different type of squash?

Yes, you can use any type of winter squash in this recipe. Acorn squash, pumpkin, or kabocha squash would all work well.

Can I use fresh herbs instead of dried?

Yes, you can use fresh thyme and sage in place of the dried herbs. Use about 1 tablespoon of each.

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach in this recipe. Thaw and drain the spinach before adding it to the soup.

Recipe Tips

  • Be sure to peel the butternut squash before cubing it.
  • If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
  • For a more flavorful soup, roast the cubed butternut squash in the oven at 400°F for 20-25 minutes before adding it to the soup pot.
  • For a thicker soup, reduce the amount of chicken or vegetable stock to 3 cups.

Post a Comment for "Butternut Squash And Spinach Soup Recipe"