Butternut Squash Soup

Vibrantly colored, subtly sweet, and light in texture, this soup is a perfect course for a holiday meal, or serve it on an Open-Faced Roasted Chicken or Turkey sandwich after Thanksgiving or Christmas.

  • 2 tbsp vegetable oil
  • 1 medium onion, halved and thinly sliced
  • 4 garlic cloves, minced
  • 4 celery stalks with leaves, sliced on the diagonal
  • 2 large carrots, sliced on the diagonal
  • 3/4 tsp dried thyme
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 (14 1/2 ounce) cans low sodium chicken broth
  • 1 1/2 cups water
  • 1 (1 1/4 pound) butternut squash, peeled, quartered lengthwise, seeded and cut into 1/4 inch slices
  • 1 1/2 cup fresh green beans, cut into 1 inch pieces

1. Heat oil in a large, heavy saucepan over medium heat. Add onion and garlic, stirring often until softened. Stir in celery, carrots, thyme, nutmeg, salt and pepper. Cover and cook until the celery turns a brighter green, about 2 minutes. Add broth and water, squash and beans. Cover and bring to a boil. Reduce heat to low and simmer until the vegetables are tender, about 15 minutes.

2. Season with additional salt and pepper if desired and serve.

This tasty recipe serves 8 with 108 calories, 15.5g carbs, 3.5g protein, 4.5g fat, and 4.5g fiber

Comments and questions are most welcome!

This site uses Akismet to reduce spam. Learn how your comment data is processed.