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Creamy Butternut Squash Soup is an easy soup that can be made in 30 minutes!
You’re either of fan of smooth, creamy soups or you’re not. If you’ve never had butternut squash soup now is the perfect time to start. It may not be the chunky type of soup you’re used to, but the taste will not disappoint. In season in the fall and winter months, this soup gives you some variety to the typical roasting or baking recipe. Now don’t get me wrong I love me some roasted butternut nut squash, like in my Roasted Butternut Squash and Apple Risotto. But ever once in a while change is good and this is no exception!
This soup has always been on my mind and I always thought too much work would need to go into it to make a luscious creamy soup. I was so mistaken! The only really work is peeling and chopping up the squash, truly!
This recipe makes a good 10 cups so unless you’re feeding a crowd, you can freeze some or enjoy it all week for lunch! My hubby loved the flavor, especially the hint of some spice at the end. It’s really mild, but you can certainly leave it out. My kiddies were not interested in trying this soup even with my usually foolproof method to get them to try new things, using toppings! They love pumpkin seeds, but I couldn’t get them to budge. More for me and the hubby is what I say when that happens!
Topped with a little sour cream and some salted pumpkin seeds and oh my delicious!! It’s quite filling and hearty as well and for only 1 cup at less than 150 calories you can have this as an appetizer or first course and it won’t do damage to your calorie budget for the day.
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Creamy Butternut Squash Soup
- 1 3 pound butternut squash, peeled, seeded, cubed, about 12 cups
- 2 tablespoons extra virgin olive oil
- 1 garlic clove minced
- 1 cup chopped onion
- 3 cups chicken broth low sodium or vegetable broth
- 3 cups water
- 1/2 teaspoon marjoram
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1 tablespoon butter
In a dutch oven or large pot, heat oil and cook garlic and onion until translucent.
Add squash and broth and water to pot.
Bring to a boil and simmer until squash is tender 15-20 minutes.
Remove squash with a slotted spoon and puree in blender.
Return squash to dutch oven, add seasonings and butter.
Serve topped with sour cream and toasted pumpkin seeds.
Weight Watchers PointsPlus: 4*