Skip the line at the corner bistro for our Butternut Squash Soup Recipe! This simple Butternut Squash Soup Recipe can be part of your smart eating plan.
What You Need
Original recipe yields 8 servings
1 Tbsp. olive oil
2 butternut squash (4 lb.), peeled, seeded and cut into chunks
1 onion, chopped
1 clove garlic, minced
1/2 tsp. ground allspice
2 WYLER'S Instant Bouillon Chicken Flavored Cubes
3-3/4 cups water
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
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Let's Make It
Heat oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook and stir 1 min.
Add bouillon and water. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Process, in batches, in food processor until smooth. Return to saucepan; cook until heated through, stirring occasionally.
Ladle into 8 bowls. Top with sour cream.
For a thinner soup, add more chicken broth or water until of desired consistency.
Store cooled soup in airtight container until ready to serve. Serve chilled with crackers as directed.
Apple Butternut Squash Soup
Prepare as directed, adding 2 chopped peeled apples to oil in saucepan to cook with the squash, onions and garlic.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, about 1 cup soup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.