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Butternut Squash Soup

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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.

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

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