HARVEST BUTTERNUT SQUASH SOUP
Usher in fall with this pureed butternut squash soup. This thick spiced soup makes a great first course at Thanksgiving dinner.
Yield: Serves 6.
July 02, 2019
HARVEST BUTTERNUT SQUASH SOUP
Ingredients
- 1 tbsp canola oil
- 2 cups chopped onions
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp freshly ground nutmeg
- 6 cups cubed peeled butternut squash
- 4 cups (1 L) canned chicken broth
- 1/2 tsp salt
- 1/4 cup chopped fresh cilantro
- 1/2 cup salted roasted pepitas, optional*
Directions
- Heat oil in a large saucepan over medium heat. Add onions, cinnamon, ginger and nutmeg; sauté for 2 minutes.
- Add squash, broth and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, about 20 minutes.
- Purée soup in batches in a blender. Soup may be prepared to this point and refrigerated for up to 24 hours.
- Return soup to saucepan and heat to serving temperature. Stir in cilantro. Top with pepitas. Serve immediately.
Nutritional analysis per serving:
140 calories, 3.6 g fat, 4.6 g protein, 25.2 g carbohydrate, 3.9 g fibre, 543 mg sodium
Tip: Pepitas are pumpkin seeds with their white hulls removed. They are dark green in colour and found in specialty stores and the bulk foods section of grocery stores.