Recipe: Spicy Butternut Squash Soup
The farmers' markets are starting to show the first signs of autumn—healthy gourds like pumpkins and squashes are beginning to populate the stands. Here's a quick, easy recipe for a delicious, vitamin-filled fall soup.
- 2 Tbsp. olive oil
- 2-1/2 cups chopped onion
- 4 cloves garlic, minced
- 1 butternut squash, peeled, seeded, and cut into 1-inch pieces
- 5-1/2 cups vegetable broth
- 1 tsp. crushed red pepper
- 3 tsp. chopped fresh thyme
- Salt and pepper (to taste)
Heat oil in large pot over medium-high heat. Add onions and sauté until tender, about 10 minutes. Add garlic and sauté, stirring, for about 1 more minute. Add squash, broth, and red pepper and bring mixture to a boil. Reduce heat to medium, cover, and simmer until squash is soft, about 45 minutes. Cool slightly.
Once it's cooled, puree soup in batches in a blender until smooth. Return pureed squash mixture to pot. Add 1 teaspoon of thyme and stir. If desired, thin soup with more broth, then simmer 5 more minutes. Season with salt and pepper. Ladle soup into 6 bowls, sprinkle with remaining thyme, and enjoy!
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Nutritional Information (per serving)
| Calories |
Protein |
Fiber |
Carbs |
Fat Total |
Saturated Fat |
|
147
|
5 grams |
4 grams |
23 grams
|
5 grams |
1 gram |