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Butternut Squash Soup Recipe

Photo by: Taste of Home

“When I received some fresh organic vegetables from a friend, I created this hearty and satisfying soup,” writes Delores Cavanah of Aurora Colorado.

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4 Servings
Prep: 15 min. Cook: 25 min.

Ingredients

1 small onion, finely chopped
2 tablespoons chopped celery
1-1/2 teaspoons Crisco® Pure Olive Oil
2 teaspoons minced fresh parsley
1 garlic clove, minced
1/4 teaspoon ground cinnamon
3 medium Yukon Gold potatoes, peeled and cubed
1-1/2 cups chicken broth
1 cup cooked cubed butternut squash
1 carton (16 ounces) ready-to-serve creamy butternut squash soup
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped pecans, toasted
1/4 cup heavy whipping cream

Directions

In a small nonstick skillet, saute onion and celery in oil for 3-4 minutes or until crisp-tender. Add the parsley, garlic and cinnamon; saute 1-2 minutes longer.
In a large saucepan, combine the potatoes, broth and onion mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until potatoes are tender. Add the squash, soup, salt and pepper; heat through.
Remove from the heat; stir in the pecans and cream. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return to the pan and heat through. Yield: 4 cups.

Nutrition Facts: 1 cup equals 280 calories, 14 g fat (4 g saturated fat), 20 mg cholesterol, 683 mg sodium, 35 g carbohydrate, 5 g fiber, 5 g protein.

Butternut Squash Soup published in Cooking for 2 Fall 2006, p59

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