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Butternut Squash Soup

posted Sep 15, 2014, 12:25 PM by Rachel Griffin   [ updated Jun 29, 2015, 1:21 PM by Julia Quam ]
Butternut Squash Soup 


Vegetarian, Good Source of Vitamins A and C 

Contains Peanuts & Dairy

Yield: Approximately 9 servings (~1/2 cup each)

The secret ingredient in this savory butternut squash soup-- peanut butter-- adds extra creaminess and flavor. 

Ingredients 
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
½ teaspoon curry powder
¼ teaspoon crushed red pepper flakes
5 ½ cups butternut squash, cubed
¼ teaspoon ground nutmeg
1 tablespoon creamy peanut butter
½ cup half and half
1 quart vegetable broth
¼ teaspoon ground allspice

Directions
1. Heat olive oil in large stock pot over medium high heat. Add diced onion and garlic and cook until fragrant and onions become transparent. Add all remaining ingredients to the pan and simmer, stirring occasionally for about 30 minutes or until the squash becomes tender.*
2. With an immersion blender, puree soup to desired consistency. You can also transfer the soup to a food processor or blender to combine.
3. Serve hot and enjoy!
*Note: you can also slow cook the ingredients in a crock pot on “low” for up to 8 hours and puree with an immersion blender or in a food processor or blender before serving.

Nutrition Facts (per 1/2 cup serving)
83 calories, 3.6 g fat, 2 g saturated fat, 8 mg cholesterol, 277 mg sodium, 12.4 g carbohydrates, 2 g fiber, 3 g sugar, 2 g protein, 171% DV of Vitamin A, 30% DV of Vitamin C, 6% DV of Calcium, 4% DV of Iron



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