Kim’s Fall Favorites: Butternut Squash Soup
by Kim Becker
Butternut Squash Soup
1 medium onion, finely chopped
1 garlic clove, minced
1 large butternut squash, peeled, seeded and cut into 1 inch chunks
2 apples, peeled and cored
1 tsp. ground ginger
1 tsp. ground cumin
½ tsp. allspice
1 tsp. salt
½ tsp. pepper
3 – 4 cups low sodium chicken broth
1 cup plain yogurt (optional)
2 tablespoons maple syrup (optional)
In a Dutch oven, sauté onion in olive oil until soft. Add garlic, squash, apples, and spices, salt and pepper, stirring to incorporate. Add broth and bring to a boil. Start with 3 cups, adding more if needed.
Simmer for 45 minutes until squash is tender.
Using a hand-held immersion blender, puree the soup until silky smooth. Alternatively, cool the soup slightly, then puree in a blender in batches.
In a small bowl, stir maple syrup into yogurt. Serve with soup.
Per serving (4 servings). Amount Per Serving: Total Calories 92, Total Fat 1g, Total Carb. 15g, Protein 4g
April 16, 2020
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