Butternut SQUASH SOUP
Butternut SQUASH SOUP
INGREDIENTS
1 cup (about 1 medium) yellow onion, chopped
1 cup (about 2 medium) carrots, diced
1 cup celery, sliced
2 tsp (about 2 cloves) garlic, minced
5 cups + 4 tbsp low-sodium, fat-free broth, chicken or vegetable
3 cups butternut squash, peeled, cubed
1 medium potato, peeled, diced
1 tbsp Truvia Sweet Complete Granulated Stevia (1:1 sugar replacement)
1/8 tsp ground black pepper
1/2 tbsp ground ginger powder (optional)
DIRECTIONS
Cook vegetables: Heat a large nonstick saucepan over medium heat. Add 4 tbsp broth, onion, carrots, celery, and garlic. Cook until slightly tender, about 4–5 min.
Add remaining ingredients: Stir in butternut squash, potato, remaining 5 cups broth, Truvia, and pepper. Bring mixture to a boil (large bubbles rapidly breaking the surface).
Simmer: Reduce heat and simmer (small bubbles gently breaking the surface) uncovered for 30 min, until all vegetables are very tender.
Blend soup: Let cool slightly. Transfer mixture to a food processor in 2–3 batches and process until smooth. Stir ground ginger powder into pot (optional).
Serve: Ladle into bowls and serve hot.
TIPS
Don’t want to mince garlic all the time? Consider buying a jar of minced garlic and substituting 1 tsp for each garlic clove in your recipes.
ESTIMATED NUTRITION PER SERVING:
The information provided here is for educational purposes only and is not intended as medical or nutritional advice. Do not use ingredients that you are allergic to. Make sure food is cooked to a safe temperature and refer to an official food safety authority if unsure. Nutritional values are estimates only; always check nutrition labels of ingredients for actual values. Consult with a qualified healthcare professional before making any changes to your diet or lifestyle.
