This simple butternut soup is nutritious, low-calorie and so rich in flavor, it’s going to become your new favorite thing! Serve it hot or cold!
Simple Butternut Soup
- 1 butternut squash (about two pounds), halved and seeded
- 1 Vidalia or sweet onion, peeled and quartered
- 1 sweet potato, peeled and quartered
- ½ tsp curry
- ¼ tsp nutmeg
- Dash of hot sauce (or to taste)
- 2 cups vegetable broth
- Salt and pepper to taste
- Preheat oven to 300°F.
- Coat a 13” x 9” baking pan with cooking spray. Place squash cut side down on baking dish and arrange onion and potato sections around it.
- Bake for 1 hour or until vegetables are tender. When squash is cool enough to handle, remove skin and discard.
- In a food processor or blender (by batches), blend together squash, onion, potato, curry, nutmeg and hot sauce until smooth. Add vegetable broth as necessary to thin.
- Transfer squash mixture to saucepan, add vegetable broth and heat over medium heat for 5 minutes. Season to taste with salt and pepper.
- Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 12 months.
- Hack: Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store. Frozen butternut squash can also be used.
Did you know? Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale! Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
Suggestion: Serve this soup with some naan flatbread for a light meal or snack.