A kind cook at a student restaurant gave me interesting suggestions for this soup; use parsnip instead of carrot, and shallots instead of onions. This tasty low sodium soup is great in the fall when butternut squash comes to our local markets.

7 - 1 cup servings; 72 mg. sodium per serving

1 (2 to 3 pound) butternut squash
1 medium (6 ounce) parsnip, peeled and sliced thin
4 ounces shallots, chopped into 1/2 inch pieces
3 Tablespoons unsalted butter or margarine
1 cinnamon stick
3-1/3 cups water
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup (1% fat) milk

Prep. Instructions

1. Cut the tough skin off of the squash. Chop into 1 inch pieces, using 1-1/2 pounds of the squash for the soup (about 3 cups).
2. Place the parsnip and shallots into a small bowl.
3. Have all other ingredients on hand.

Cooking Instructions

1. Melt butter in a stockpot; add the parsnip, cinnamon stick and shallots. Cook on low heat until the parsnip is soft (about 8 minutes), stirring often. Do not brown.

2. Add the chopped butternut squash to the saucepan. Then add the water, salt, basil and nutmeg. Stir to combine. Bring mixture to a boil; turn heat down, cover and simmer until vegetables are tender, about 15 to20 minutes,.

4. Remove cinnamon stick. Add the milk; stir to combine. Place the mixture into a blender, a portion at a time, blending until smooth. Pour each blended portion into a saucepan. Reheat and serve.

judy@low-salt-recipes.com - Copyright © 2011 Judy Reynolds