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–+ servings

Better-for-You Butternut Squash Soup

Squash thoughts of unfulfilling side dishes. Instead, opt for this perfect way to utilize your butternut squash. Enjoy an alternative from the usual greens and veg out with a mellow yellow offering.
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Course Healthy Appetizers, Healthy Lunches, Healthy Main Dishes, Healthy Soup and Stews
Cuisine Heart Healthy, Kid Pleasers
Servings 4 servings
Calories 325 kcal

Ingredients
  

  • 1 butternut squash
  • 1 tablespoon(s) olive oil
  • 1 onion, chopped
  • 4 fennel stalks, chopped
  • 1 carrots, chopped
  • 1 tablespoon(s) ginger
  • 1 teaspoon(s) nutmeg
  • 1 teaspoon(s) paprika
  • 1 teaspoon(s) cardamom
  • 2 teaspoon(s) salt
  • 2 teaspoon(s) pepper
  • 1 32 oz carton of vegetable broth

Instructions
 

  • Preheat oven to 375 F.
  • Cut the butternut squash in half lengthwise and clean out the seeds.
  • Place sliced side down on a lightly oiled 9 x13 baking sheet.
  • Cover with foil and bake until tender, about 1 hour and 30 minutes.
  • Remove the skin with a fork.
  • Heat the oil and saute the onion, fennel stalks, carrots, ginger, nutmeg, paprika, cardamom, 1 teaspoon of salt, and 1 teaspoon of pepper.
  • Once onion is translucent add the scooped out butternut squash and vegetable stock.
  • Bring to a boil.
  • Reduce heat to low, cover and simmer for 30 minutes.
  • Pour the ingredients into a blender, and blend until smooth.
  • Season with the remaining salt and pepper.

Nutrition

Calories: 325kcalCarbohydrates: 42.04gProtein: 8.17gFat: 16.43gSaturated Fat: 3.16gSodium: 7528.59mgFiber: 10.87gSugar: 16.54g
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