Quick & Healthy: 6 Ingredient Butternut Squash Soup

This is easy to make and a healthier version than some other recipes.  I sprinkle it with shredded parm and pepitas (pumpkin seeds). I usually serve it for lunch before the Thanksgiving dinner because it is something light.

 

SIZE: 6

INGREDIENTS:
1 Trader Joe’s mirepoix or 1 carrot, celery and onion chopped
2 cups of cubed butternut squash
6 cups of organic chicken or vegetable stock-I used chicken
2 garlic cloves, halved-I use Trader Joe’s frozen cubes
4 sage leaves
1/2 cup 1% grass fed milk

(salt and pepper to taste-I use a lot of pepper)

DIRECTIONS:
• Peel the squash and remove the seeds. I bought them already cubed at the supermarket.
• Cut into medium size cubes. (The easiest way to peel butternut squash is to first cut the top and bottom off the squash. Then cut the squash lengthwise.)
• In a large heavy pot, combine squash, carrots, celery, onion, garlic, sage and broth and bring to a boil. Cover and simmer on low heat for about 40 minutes, until squash is tender.
• Discard the sage and using an immersion blender, puree the soup
• Add milk and adjust the salt and pepper to taste and serve. Great topped with freshly grated Parmesan cheese and pepitas.

 

SHARE:  
Facebook Twitter Google Digg Reddit LinkedIn Pinterest StumbleUpon Email

Author: amynidds

Amy loves to help you find the best deals out there or something she thinks you just have to have! Content and Finds Editor

Subscribe!

Sign up for our email newsletter