Healthy Recipes - Healthy Eating Print this page
Butternut Squash Soup
7 - 1 cup servings; 72 mg. sodium per serving
1 (2 to 3 pound) butternut squash
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.
1. Melt butter in a stockpot over medium low heat; add the parsnip, cinnamon stick and shallots. Turn heat to medium; when the parsnips start to sizzle, turn heat down and 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 to 20 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.