I am on a soup craze! Soups are wonderful for a fast, filling meal. Not only are they generally low in fat, but they pack a lot of vegetables and nutrients in! This is also a great lunch idea for work. I don’t like many canned soups, except for Amy’s low in sodium lentil soup and tomato bisque. But, making soups at home is a good way to control the amount of sodium and you can add whatever ingredients you prefer.
I picked a butternut squash soup because I had some leftover butternut squash that I froze a few weeks ago. This is a very easy soup to make and just needs to be pureed in an immersion blender or regular blender like I used. If you want to make more, just double the recipe and add more spices!
Butternut Squash Soup
2 cups of chopped butternut squash
Veggie Broth or Chicken broth, about 2 cups
1 tablespoon of olive oil
2 garlic cloves, minced
1 small onion, diced
1 tablespoon of curry powder
1 teaspoon of salt
1/4 cup of part half n half and low-fat milk
pinch of cayenne
pinch of cumin
Put 1 tablespoon of oil over medium heat. Once hot, saute onions until translucent. Add garlic and cook for 45 seconds. Add butternut squash and saute for a few minutes. Add enough veggie or chicken broth to cover the squash and cook until squash is tender.
While squash is cooking, add in the curry, salt, cayenne, and cumin to taste. Once squash is tender, remove from heat. Pour squash, broth, and 1/4 cup of milk into blender and puree until smooth.
This recipe made a little more than two servings.
Other posts you may enjoy: