Butternut Squash Soup

Yield:
Serves 6

Preparation Time:
15 min; Cook: 1 hr 10 min

Gluten Free - Heart Healthy - Low Cholesterol - Diabetic Friendly - Nutritious and Delicious

Ingredients:

  1. 3 pounds cubed butternut squash
  2. 5 tablespoons olive oil, divided
  3. 1 tablespoon maple syrup
  4. 1 teaspoon sea salt
  5. 1 cup white potato, peeled and cubed
  6. 1 large shallot, minced
  7. 4 cloves garlic, minced
  8. 5 cups vegetable or chicken broth (more if you prefer thinner soup)
  9. 1/2 cup skim milk
  10. 1/2 teaspoon cayenne pepper
  11. 1/2 teaspoon ground black pepper
Directions:

Preheat oven to 425 degrees F.

Toss cubed butternut squash with 3 tablespoons olive oil, maple syrup, and salt. Roast in oven for 20 minutes, flip, and roast for another 15 minutes or until edges start to brown.

While the squash is cooking, microwave cubed potato until soft, checking every few minutes to stir. Set aside.

Heat remaining olive oil over medium heat. Add the minced shallots and garlic and cook for 2 to 3 minutes.

Add the roasted squash and potatoes and cook for another 2 to 3 minutes. Then add the broth and bring to a boil. Reduce heat to low and simmer covered for 15 minutes. Remove from heat.

Puree soup using either an immersion blender, or work in batches to blend in a standing blender.

Return to pot and stir in milk, cayenne pepper, and black pepper. Taste and adjust seasonings according to preference. If soup is too thick, add additional broth in 1/2 cup increments.

Recipe, photo and food styling by Webstop


TDS 3