Recipe of the Week

janetagottliebnutr
Nov 10, 2019
2 min read

Updated: Dec 10, 2021

Jeffrey's No Cream Butternut Squash Soup Recipe

My neighbor Jeffrey makes this soup and it one of my favorites. This soup has a rich silky texture that tastes like there should be cream in it but there is none! This is another quick recipe that is low in calories, filling and makes a great lunch or light dinner.

Ingredients:

1 TBS Olive Oil

1 Vidalia Onion Chopped

2 Cloves Garlic

1 Large Carrot

5 Cups Cubed Butternut Squash

5 Cups Chicken Stock

½ Tsp White Pepper

¼ Tsp Ginger

½ Tsp Cinnamon

1/8 Tsp Nutmeg (or a pinch)

What You Need

- A Medium sized pot (at least 5 Quart) or very large deep skillet to cook all the ingredients

- Blender

Instructions:

- Chop Onion, Garlic and Carrot and sautee in olive oil until translucent (about 8 minutes)

- Add the squash and chicken broth and bring to a boil

- Lower heat and simmer until squash is soft (approximately 15 to 20 minutes)

- Remove as much liquid as you would like and reserve on the side

- Add the remaining liquid and squash to the blender and blend until smooth (do not over fill blender)

- If the soup looks too thick add more chicken broth to the blender to thin it.

- Return the soup from the blender to the pot and add the white pepper, ginger, cinnamon and nutmeg

- reduce to a simmer for 20 minutes

- Discard the extra unused broth

- Soup is ready to serve

Notes:

- For less salt use low sodium chicken stock

- Be careful not to over fill the blender, fill ½ way to prevent overflow when blending, blend half at a time

- I used all the broth.

- If you feel the soup is too thin you can simmer it uncovered until some of the liquid evaporates and this will thicken the soup

- Spices to taste is such an individual preference. I used the amounts listed above. If you like things less spicy, add less of each spice and taste test the soup.

- You can always add more spice or salt to the soup but you cannot get it out!

*Any addition of salt outside of the recipe above will alter the sodium content of the soup

Nutrition Facts:

Serving Size: 353 grams (approx. 2 cups)

Amount Per Serving:

Calories 180

Total Fat 7g

- Saturated Fat 1g

- Trans Fat 0g

Cholesterol 6mg

Sodium 300mg

Total Carbohydrates 24g