Butternut Squash Soup

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by: It's Not Easy Eating Green






Heavily adapted from a recipe published in the 1997 Joy of Cooking.




ingredients

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serves: 8

3 tablespoons olive oil (or butter)

1 cup shallots, chopped

1 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons ginger, peeled minced

2 pound butternut squash peeled, chopped and seeds removed

4 cups fat-free chicken stock

1/2 cup non-fat plain Greek yogurt

Nutrition Facts
Butternut Squash Soup

Servings Per Recipe: 8

Amount per Serving

Calories: 164

  • Total Fat: 6.7 g
  •     Saturated Fat: 1.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 4.1 mg
  • Sodium: 479.9 mg
  • Total Carbs: 22.2 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 6.4 g
  • Protein: 5.9 g
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preparation

1.  Heat olive oil in a stock pot over medium heat. Add shallot, salt and pepper and cook until the shallots are soft and translucent; do not let the shallots brown. Add ginger and continue to cook until fragrant, about one minute. Add squash and stir to evenly coat with oil. Add broth and bring to a simmer. Reduce heat to low and simmer for 20-25 minutes or until squash is very soft.

2.  Using a blender and working in batches, puree the soup until smooth. Be sure to remove the center piece of the lid of your blender and cover with a kitchen towel when blending to prevent the hot soup from exploding from the blender. If you have an immersion blender, it works very well for this step. When all the soup is pureed, return to the pot and bring back just to a simmer. Season with salt and pepper to taste. Top each with a rounded tablespoon of Greek yogurt and a serve with a large piece of crunchy bread.

Cooks' note:
This recipe originally appeared on my blog at: http://www.itsnoteasyeatinggreen.com/2011/10/13/butternut-squash-soup/

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