Pureed Butternut Squash Soup Recipe
For several years, we've been enjoying this velvety, yet healthy soup at Thanksgiving. Butternut squash isn’t the easiest thing to cut into, so I go ahead and buy mine pre-chopped. —Christen Chalmers, Houston, Texas
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1/4 teaspoon salt
- 1 garlic clove minced
- 1 teaspoon olive oil
- 1/8 teaspoon pepper
- 1/4 cup chopped onion
- 1 teaspoon butter
- pinch crushed red pepper flakes
- 1/4 cup chopped carrot
- 1-1/2 cups chicken stock
- 1-1/2 cups cubed peeled butternut squash
- 1/4 teaspoon dried sage leaves
- Carbohydrate 3.99502365131391 g
- Cholesterol 5.0838541585325 mg
- Fat 2.55926729570618 g
- Fiber 0.872013421534697 g
- Protein 0.500979347090975 g
- Saturated Fat 1.31452255401726 g
- Serving Size 1 1 serving (41g)
- Sodium 25.7668477352579 mg
- Sugar 3.12301022977921 g
- Trans Fat 0.170720216108164 g
- Calories 39 calories
Directions In a small saucepan, heat butter and oil over medium heat. Add onion and carrot; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in squash, stock, sage, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Remove from heat; cool slightly. Process in a blender until smooth. Sprinkle servings with pepper flakes. Yield: 2 servings. Originally published as Pureed Butternut Squash Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p127 Print Add to Recipe Box Email a Friend
