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Squash Soup Recipe Healthy

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20 Butternut Squash Soups That'll Keep You Cozy Butternut Squash Soup Recipes
20 Butternut Squash Soups That'll Keep You Cozy Butternut Squash Soup Recipes from www.drozthegoodlife.com

Description

This squash soup recipe is not only delicious but also packed with vitamins and nutrients. It's a perfect meal for a cold winter day or when you need something warm and comforting.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 40 minutes.

Ingredients

  • 2 medium-sized butternut squash
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup heavy cream
  • 1 tbsp olive oil

Equipment

  • Pot
  • Blender or immersion blender
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. Cut the squash in half lengthwise and scoop out the seeds. Place the squash halves, cut side down, on a baking sheet and bake in the oven at 375°F for about 45 minutes or until the flesh is tender.
  2. While the squash is baking, heat the olive oil in a pot over medium heat. Add the onion and garlic and cook until the onion is translucent.
  3. Add the vegetable broth, cinnamon, nutmeg, ginger, salt, and pepper. Bring to a boil and then reduce the heat and let simmer for about 10 minutes.
  4. When the squash is done, remove it from the oven and let it cool for a few minutes. Scoop out the flesh and add it to the pot with the broth and spices.
  5. Use an immersion blender or transfer the mixture to a blender and blend until smooth.
  6. Return the soup to the pot and stir in the heavy cream. Heat over medium heat until the soup is hot.
  7. Serve the soup hot with crusty bread or crackers.

Notes

  • You can use any type of winter squash for this recipe, such as acorn or pumpkin.
  • You can substitute coconut milk for the heavy cream to make the soup vegan.
  • If you don't have an immersion blender or a regular blender, you can use a potato masher to mash the squash and broth mixture until it's smooth.

Nutrition Info

  • Calories: 220
  • Fat: 10g
  • Saturated Fat: 4.5g
  • Cholesterol: 20mg
  • Sodium: 630mg
  • Carbohydrates: 31g
  • Fiber: 5g
  • Sugar: 7g
  • Protein: 4g

Recipes FAQ

What is the best type of squash to use for this soup?

The best type of squash to use for this soup is butternut squash. It has a sweet and nutty flavor that pairs well with the spices and cream.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. Thaw it in the refrigerator overnight before reheating it on the stove or in the microwave.

Recipe Tips

  • If you want a smoother soup, you can strain it through a fine-mesh sieve before adding the heavy cream.
  • If you don't have vegetable broth, you can use chicken broth or water instead.
  • You can add other vegetables to this soup, such as carrots or celery, to make it even more nutritious.

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