Butternut Squash Soup | Vegetable/Fruit Day
Makes 4 servings- each serving uses 8-10 oz of daily vegetable allowance. If you add Granny Smith apple count towards 1/2 fruit.
Ingredients
- 32 oz butternut squash (frozen or fresh)
- Pam
- ½ large onion
- 5 cloves of garlic
- 16 oz vegetable broth
- salt and pepper
- ½ Granny Smith Apple (optional)
- A bit of Swerve brown sugar, cinnamon, nutmeg or Adobo (optional)
Directions
- Cube a butternut squash, you can leave peel on or use ready cubed frozen butternut squash
- In a large pot sprayed with Pam, sauté a sliced onion and some garlic
- Use some vegetable broth to keep from it sticking
- When sautéed, add the cubes of squash, cover with water, cook for 45 minutes, till soft
- Let cool and puree in a blender or use a stick blender right in the pot add water if consistency is too thick
- Add a little salt and pepper to taste
- Optional to add to taste: A bit of Swerve brown sugar, cinnamon, nutmeg or Adobo would be good too
- Top with chopped apple when served (optional)
- Enjoy on a cold day. Left over portions are perfect for freezing
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