Low Cal/Fat Butternut Squash Soup

Name: Low Cal/Fat Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 1 cup servings, 6 serving(s)
Ingredients: 2 tablespoons virgin olive oil; 2 garlic cloves, minced; 1 medium onion, diced small; 2 lbs butternut squash, peeled, seeded, cubed; 2 medium carrots, peeled, chopped; 1 potato, cubed (any type); 4 cups chicken broth; 1 cup whole milk; 1/2 teaspoon salt; 1/4 teaspoon pepper

Submitted by dawnmarie0817

"This is a very filling and delicious soup I look forward to every fall. It can easily be made vegan friendly by substituting the chicken broth for water or veggie stock and the milk for coconut milk."

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Ready In:: 45mins
Ingredients:: 10
Yields:: 6 1 cup servings
Serves:: 6

ingredients

2 tablespoons virgin olive oil
2 garlic cloves, minced
1 medium onion, diced small
2 lbs butternut squash, peeled, seeded, cubed
2 medium carrots, peeled, chopped
1 potato, cubed (any type)
4 cups chicken broth
1 cup whole milk
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper

directions

In a large pot, heat oil to medium-low. Add garlic, onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes.
Add squash, carrots, potato and broth, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. Remove from heat and add the milk.
Puree soup in a blender, working in batches so you don’t overflow or use a hand puree blender. Season with salt and pepper to taste.
Garnish with a sprig of thyme, crumbled bacon, crusty Italian bread, or chopped parsley.