Butternut squash soup is a very popular soup in the fall and winter, and it’s easy to make at home. Save time by buying pre-chopped squash cubes at the grocery store. Use your countertop blender or an immersion blender to achieve a smooth consistency.
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, chopped
1 Honeycrisp apple, peeled and chopped
3 cups chicken broth
2 cups butternut squash, roasted and mashed
In a medium sauce pot, heat oil over medium high heat. Saute onion, stirring occasionally, until brown. Add garlic and apple and stir for 1-2 more minutes.
Add chicken broth and roasted squash. Bring soup to a boil. Reduce heat to low and allow to simmer for about 20 minutes. Process soup through a blender or with an immersion blender until smooth. Season with salt and pepper as desired. Makes 6 servings.
Nutrition Information per serving: Calories: 71 | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Sodium: 433mg | Potassium: 317mg | Fiber: 1g | Sugar: 4g | Vitamin A: 99.5% | Vitamin C: 25.4% | Calcium: 3.5% | Iron: 3.5%
Printable recipe available at https://selfproclaimedfoodie.com/butternut-squash-soup/