Butternut squash are great in abundance in the fall around here so this is a great time to make Creamy Butternut Squash Soup. Creamy, smooth fall flavors in a healthy soup.
Creamy Butternut Squash Soup
Butternut squash are low is calories and high in vitamins and many nutrients such as Vitamin A, Vitamin C, magnesium and potassium. One cup of Butternut squash provides 582 mg of Potassium , more than the amount in Bananas.
Saturday mornings are a great time to go to the market where locals bring their wares, their produce, their plants and such and you can get great deals and fresher than fresh vegetables.
I try to take advantage of this because squash stores for a long time if kept in a cool place. Creamy Butternut Squash Soup can be a new way to make your family fall in love with Butternut squash
Creamy Butternut Squash Soup is a made from a type of Winter squash that grows on a vine. Butternut squash has a sweet flavor similar to Pumpkin. Whole squashes can keep in the pantry for 1-3 months, so you can buy them in abundance.
Butternut quash is healthy for you because it has loads of vitamins and are low on the glycemic index. Because Butternut Squash are not stringy they are great to use in soups and purees.
Ingredients you need for Creamy Butternut Squash Soup
One large butternut squash –
vegetable stock
one apple peeled and diced
medium onion diced
cinnamon
carrots
salt
milk
canola oil
Directions
Because butternut squash is SO hard to cut after i peel it I cut it in half and put it in the microwave on high for 5-8 minutes until it is soft.
Remove the butternut squash and let it cool a few minutes until it is cool enough to handle.
While the squash is cooling sauté the onion, apple , and carrots in the pan with the two tbs canola oil for about 5/8 minutes to soften the vegetables. While the vegetables cook, Cut the squash into chunks and set aside.
Place all the vegetables in a blender wth two cups of vegetable stock. until pureed smooth. After it is very smooth place all ingredients in large stock pot. Add milk and salt and stir together to mix well.
Heat on medium until heated through. For fun take A little sour cream and a toothpick and draw a special design in middle and you not only have a culinary treat but a work of art.
Try these other delicious recipes
Enjoy
Creamy Butternut Squash Soup
Ingredients
- 1 large butternut squash -
- 4 cups vegetable stock
- 1 large apple peeled and diced
- 1 medium onion diced
- 2 medium medium carrots peeled and cut in slices
- 1 tbsp cinnamon
- 2-3 tsp salt to taste
- 2 cups milk can use 1-2% according to what you like
- 2 tbsp canola oil
Instructions
- Because butternut squash is SO hard to cut after i peel it I cut it in half and put it in the microwave on high for 5-8 minutes until it is soft. Remove the butternut squash and let it cool a few minutes until it is cool enough to handle.
- While the squash is cooling sauté the onion, apple , and carrots in the pan with the two tbs canola oil for about 5 to 8 minutes to soften the vegetables. While the vegetables cook, Cut the squash into chunks and set aside.
- Place all the vegetables in a blender wth two cups of vegetable stock. until pureed smooth. After it is very smooth place all ingredients in large stock pot. Add milk, cinnamon,and salt and stir together to mix well.
- Heat on medium until heated through. For fun take A little sour cream and a toothpick and draw a special design in middle and you not only have a culinary treat but a work of art.
Nutrition
AFFILIATE LINK DISCLOSURE: Some of the links you will see on The Recipe Patch are affiliate links, meaning that, at no cost to you, I may earn a small commission if you click through and make a purchase
WELCOME
My name is Mary. Here at The Recipe Patch you will find a garden full of recipes to make life easy and delicious. I hope you find a new recipe to share with your friends and family. There is something for every occasion…. Let’s get to work… or play!
Leave a Reply