Easy Healthy Butternut Squash Soup
Easy Healthy Butternut Squash Soup - Make it, eat it, love it. And don't bother telling anyone it's probably the healthiest thing they've eaten all week!
Servings:4 servings
Ingredients
- 4 cups butternut squash, peeled and cut into 1 inch cubes
- 4 cups fat free milk, divided (may sub 1%)
- ¾ cup diced onion
- ½ cup flour
- 2 tablespoons butter
- 2-3 teaspoons salt, (or to taste)
- ¼ teaspoon celery salt
- ¼ teaspoon cumin
- optional: 1-2 teaspoons smoked paprika
- optional: fresh green onions or parsley
Instructions
- Place squash in a large microwave-safe container with a lid (such as a tupperware). Fill with about 1 inch of water. Place lid on top of container, slightly off-set so that one or two corners are uncovered. Microwave on high 3-4 minutes or until squash is very tender. Strainer liquid from container.
- In a blender or food processor, blend squash with 1 1/2 cups milk until well pureed. Add diced onion, pulse 30 seconds more.
- Transfer squash and onion puree to a large pot. Add remaining milk, butter, and flour. Cook over medium high heat 5-10 minutes, whisking throughout. Stir in salt, celery salt, cumin, and optional paprika. Garnish with chopped green onions or parsley if desired. Serve warm.
Notes
Flavor tip: for a richer, creamier soup use heavy cream or whole milk instead of fat free milk.
Nutrition
Calories: 220 kcal, Carbohydrates: 44 g, Protein: 12 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 6 mg, Sodium: 1426 mg, Potassium: 948 mg, Fiber: 4 g, Sugar: 17 g, Vitamin A: 15396 IU, Vitamin C: 32 mg, Calcium: 386 mg, Iron: 2 mg