You are here

Member since April 2003
0
4

Easy & Healthy Butternut Squash Soup

What you need: 

1 medium butternut squash - cut into smallish pieces
1 medium onion - diced
4 cloves garlic - chopped
2 1/2 to 3 cups water
pepper to taste
herb seasoning (salt-free) to taste
cooking spray (or 2 tablespoon olive oil if desired)
soy milk if desired

What you do: 

Using cooking spray to coat, saute the onion in a pot or pan until it is soft.
Add in the garlic and continue sautéing for a few more minutes.
Add the water and squash at the same time and bring to a boil. Turn heat down and simmer for as long as it takes to soften the squash completely, usually less than 45 minutes (I usually forget about it and come back an hour later, haha, it does no harm).
Take the contents of the pot and pour it all into a blender. Blend thoroughly, and add in spices to your liking.
Thats it! Your soup is finishe'd and ready to be devoured.
This soup does NOT need salt, just a bit of pepper (and herb seasoning if you have it) for a kick. Soy milk adds a nice touch of creaminess and flavor (I love Silk Light the best, at only 70 calories per serving).
This is the easiest and most stripped down version of any Butternut Squash Soup recipe - yet it is packed with yummy flavor from the squash and is VERY good for you, without any unnecessary added fat or calories. Yeh to that:) ENJOY!

Preparation Time: 
45 minutes
Cooking Time: 
Servings: 
6 to 8
Recipe Category: 

SO HOW'D IT GO?

I puree the skin with it!! hope that's not bad but it is delicious!!

0 likes

Pretty standard recipe.  I added a little leftover mulled cider to thin before serving and topped it off with some cashews for a crunch.  A perfect meal for a fall day! 

0 likes

okay-- I cheat.  I cut the squash the way someone else desrcibed, then I put the quarters into the microwave for 15 minutes.  Then I can just use a spoon to get all the soft squash off of the skin.  Easy!  I liked this soup but it wasn't creamy enough for me-- instead of water I like to use soy milk or, if I am feeling delicious, coconut milk.

0 likes

The easiest way ever is just to leave the skin on...when boiling, and even after...just puree the skin and squash...you'd never know!

0 likes

I LOVE butternut squash soup but I'm afraid my recipe isn't vegan :(  However I use Birds Eye cooked winter squash when I don't have the time to chop and cook a raw squash.  I learned an easy way to peel squash is to cook it a little in the oven (20 minutes?), let it cool a little so you can handle it, then peel. 

0 likes

this was mega tasty. i used frozen squash and onion and added some miso after it was done. YUMM. the squash in the pic is just pan cooked with some no-salt seasoning, a little olive oil, and balsamic vinegar. fantastic meal.

0 likes

don't be intimidated by the squash! this is the easiest way i've discoverd to cut those things up:

cut in half though the middle, seperating the "bulb" from the "tub" portions of the squash. now you'll have a round hunk and a cylindar hunk.

cut each in half lenthwise and then cut into half-moons  (about an inch thick or so). then you can take the half moons and slice off the skin. i've read you can use a serrated peeler to get the skin off but i don't have one.

or, as i like to do when its on sale, buy a bag of frozen squash! no prep required

0 likes

so im sittin here with this butternut squash, yearning to make soup and yet afraid to cut into it because ive heard that butternut squashes are insanely hard to chop up and i dont wanna end up sitting here for hours battling it. haha.

0 likes
Log in or register to post comments