Butternut Squash Soup
Recipe type: Low Calorie Soup
Prep time: 
Cook time: 
Total time: 
Serves: 16 cups soup
Butternut Squash Soup This low calorie soup is very easy to make and it freeze really good! I like to save money and prep time by using dehydrated onion, garlic and spices.
  • 2- 3 lb. Butter Nut Squash
  • 2 - Apples, peeled, cored and diced
  • ½ cup dry onion flakes (or 2 large onions, diced)
  • ¼ cup of brown sugar (or ⅛ cup splenda brown sugar)
  • 2 Cinnamon Sticks (3 inches in size)
  • ½ tsp ground Cinnamon
  • ¼ tsp ground Ginger
  • 1 tsp dry minced Garlic ( of 2 garlic cloves, minced)
  • 1¼ teaspoons salt
  • 8 cups water
  • 1 Tbl Augason brand chicken broth powder (or if using a different brand enough granules that would make 8 cups of chicken broth)
  1. Cut squash in half; discard seeds. Place the squash in cake pan skin side down. Brush squash with olive oil and then add about 1 inch of water to the pan. Bake at 400° for 50-60 minutes or until tender.
  2. Cool slightly; scoop out pulp or remove the peeling. Put the squash in a bowl and mash with a potato masher. Set aside.
  3. Soup: Put squash and the remaining ingredients In a 5 quart pot (do not add Pepitas). Bring to a boil. Reduce heat; cover and simmer for 10-20 minutes, until apple is tender.
  4. Discard cinnamon stick. Blend soup until smooth using an Immersion blender or in a regular blender, process soup in batches. Return blended soup to the pan and heat through. To serve soup put in a bowl and top with Pepitas.
  5. Alternative cooking- slow cooker method: Peel and dice raw butternut squash and cut into 1 inch cubes. Put in slow cooker with remaining ingredients (except Pepitas). Cook on low 6 hours or high 4 hours until squash is tender. Remove cinnamon stick and discard. Blend soup until smooth using an Immersion blender. To serve soup put in a bowl and top with Pepitas.
  6. Butternut Squash Oven Immersion Blender in Butternut Squash Soup
If you add 1 TBL of Pepitas to bowl of soup it adds 40 calories and 4 grams of fat
Nutrition Information
Serving size: 1 cup Calories: 83 Fat: .4 G Saturated fat: 0.4 g Carbohydrates: 22.4 g Sugar: 9.0 g Sodium: 487.2 mg Fiber: 4.3 g Protein: 1.7 G Cholesterol: 2.5 mg
Recipe by Homemaking Divas at https://homemakingdivas.com/butternut-squash-soup/