Print Options

 
 
 Print
Spiced Butternut Squash Soup Recipe

Spiced Butternut Squash Soup Recipe

“I like making this recipe year round, but it's best in the fall and winter months when butternut squash is in season. I love it because it's hearty and filling, but very healthy as well as easy to make. Serve it with some good crusty bread!” Julie Hession - Las Vegas, Nevada
TOTAL TIME: Prep: 50 min. Cook: 25 min. YIELD:12 servings

Ingredients

  • 2 medium butternut squash (about 3 pounds each)
  • 2 large onions, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cinnamon sticks (3 inches)
  • 2 tablespoons brown sugar
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2-1/4 cups water
  • 1-1/4 teaspoons salt
  • 1 tablespoon minced fresh parsley

Directions

  • 1. Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out pulp and set aside.
  • 2. In a Dutch oven over medium heat, cook and stir onions in oil and butter for 2 minutes. Add the cinnamon, brown sugar, ginger and garlic; cook 2 minutes longer or until onions are tender. Stir in the broth, water, salt and reserved squash. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  • 3. Cool soup slightly. Discard cinnamon. In a blender, process soup in batches until smooth. Return all to the pan and heat through. Sprinkle each serving with parsley. Yield: 12 servings (3 quarts).

Nutritional Facts

1 cup equals 133 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 596 mg sodium, 28 g carbohydrate, 7 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.