Butternut Squash Soup

By cprzybyl

Nutritional Facts per serving CALORIES117.6 CAL



FAT0.6 G



SATURATED FAT0.3 G



CHOLESTEROL1.9 MG



SODIUM337.8 MG



CARBOHYDRATES26.1 G



TOTAL SUGARS11.1 G



DIETARY FIBER3.4 G



PROTEIN4.3 G

Ingredients

• 2 pounds butternut squash, peeled, seeded, and cut into 2" pieces
• 1 sweet potato, peeled and cut into 2" pieces
• 2 cans (13 3/4 ounces each) reduced-sodium chicken broth, defatted
• 2 tablespoons light molasses
• 2 tablespoons chopped fresh tarragon or sage
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 large onion, chopped
• 1 tart apple, sliced
• 2 cloves garlic, sliced
• salt
• ground black pepper
• 1 cup 1% low-fat buttermilk
• 2 tablespoons chopped fresh italian parsley
• Alternate
• You can substitute frozen cubed or pureed butternut squash for the fresh squash. You can also use rinsed and drained canned sweet potatoes instead of fresh.

Preparation

Step 1

1. In a large saucepan, combine the squash and sweet potatoes. Cover with cold water and bring to a boil. Cook for 25 to 35 minutes, or until very soft when tested with a sharp knife. Drain and return the vegetables to the saucepan. Stir in the broth, molasses, tarragon or sage, cinnamon, and nutmeg. Remove from the heat. 2. Coat a medium no-stick skillet with no-stick spray and place over medium heat until hot. Add the onions, apples, and garlic. Cook, stirring occasionally, for 5 to 7 minutes, or until soft. Add to the squash mixture. 3. Working in batches, puree the squash mixture in a blender or food processor. Season with the salt and pepper. Return the mixture to the saucepan. 4. Cook over medium heat for 3 to 5 minutes, or until warm. Ladle into bowls. For each serving, swirl in 2 tablespoons of the buttermilk. Sprinkle with the parsley. Recipe Notes
This soup can be frozen for up to 3 months in an airtight container.