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Butternut Squash Soup




Source of Recipe


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Recipe Introduction


servings 6
points 5


List of Ingredients




1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, diced
2 stalks celery, diced
1 butternut squash, peeled, seeded and diced
1 medium potato, peeled and diced
3 cans (14-1/2 ounces each) ready-to-serve chicken broth
1/2 cup honey
1/2 teaspoon dried thyme leaves, crushed
Salt and pepper, to taste

Recipe



In large pot, melt butter over medium heat. Stir in onion and garlic. Cook and stir until lightly browned, about 5 minutes. Stir in carrots and celery. Cook and stir until tender, about 5 minutes. Stir in squash, potato, chicken broth, honey and thyme. Bring mixture to a boil; reduce heat and simmer 30 to 45 minutes, or until vegetables are tender. Remove from heat and cool slightly. Working in small batches, transfer mixture to blender or food processor; process until smooth. Return puréed soup to pot. Season to taste with salt and pepper. Heat until hot and serve.


Nutrients per Serving
Calories 292
Calories from Fat 15 %
Total Fat 5 g
Cholesterol 10 mg
Carbohydrate 65 g
Fiber 10 g
Protein 5 g
Sodium 858 mg



To see more great recipes in related categories, click the links below
National Honey Board |Potato |Low-Fat |Soups & Chilies