Recipes

Becky’s Butternut Squash Soup

It’s every culinary king or queen’s favorite game of squash. We’re talking about squash soup. We promise — nothing beats this palatable potage. Enjoy it hot or cold.
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Course Hot Appetizer, Vegetable Soups
Cuisine Continental

Servings 4 servings
Calories 1258.88 kcal

Ingredients

  

  • 1 tablespoon(s) unsalted butter
  • 2 leeks, thinly sliced
  • 1 onion, chopped
  • 8 cup(s) butternut or acorn squashes, peeled, seeded, and cut into 1/2-inch dice (2 fruit)
  • 1/4 teaspoon(s) ground nutmeg
  • 4 cup(s) chicken or vegetable stock (or broth)

Instructions

 

  • Melt butter over low heat.
  • Stir in leeks and onion and cook until softened.
  • Add squash, and nutmeg; stir for 2 minutes.
  • Add stock; bring to a boil.
  • Simmer over medium heat, covered, until squash is tender, about 15 to 20 minutes.
  • Puree in a food processor or blender (do in two batches).
  • Season with salt and freshly ground pepper.

Nutrition

Calories: 1258.88kcalCarbohydrates: 241.61gProtein: 42.96gFat: 25.33gSaturated Fat: 10.96gCholesterol: 59.33mgSodium: 1480.05mgFiber: 57.66gSugar: 59.11g

Keyword Anniversary Parties, Butter, Diabetes Friendly, Dinner Parties, Easter, Family Reunions, Halloween, Heart Healthy, High Fiber, Low Calorie, Low Carb, Low Fat, Low Sodium, Low Sugar, Mother’s Day, New Year’s, Passover, Seasonal, Soup
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