Roasted Butternut Squash Soup

August 15, 2016

Written by Max Effect

It’s starting to get chilly outside, so it is the perfect time to try a delicious new soup. The rich autumn flavor of butternut squash is wonderful for this time of year, and it is loaded with vitamin A, potassium, magnesium and fiber. Like most vegetables, squash is also fat-, cholesterol- and sodium-free, so you can enjoy this soup without worrying about hindering your weight loss!

Serves 4

o 1 small butternut squash
o 2 teaspoons canola oil, divided
o 1 cup diced celery
o 1 1/2 cups diced yellow onion
o 1 1/2 cups spinach
o 2 cloves garlic, minced
o 1 cup diced carrot
o 4 cups unsalted vegetable stock
o 1 teaspoon sage
o 1/2 teaspoon nutmeg
o 1 teaspoon black pepper

Cut squash into half-inch pieces, put in a roasting pan and toss with 1 teaspoon of oil. Roast at 400 F for 40 minutes or until brown.
Add remaining oil to a large pot. Add vegetables and saute over medium heat until vegetables are lightly browned. Add stock, spices and squash to pot, and simmer for a few minutes.
Carefully puree soup with a stick blender, or process soup in batches in a blender or food processor. Return pureed soup to pot and bring back to a simmer. Serve.
Nutritional analysis per serving

Serving size: About 2 cups

Calories 195

Sodium 72 mg

Total fat 3 g

Total carbohydrate 38 g

Saturated fat 0.5 g

Dietary fiber 7.5 g

Trans fat 0 g

Sugars 0 g

Monounsaturated fat 2 g

Protein 4 g

Cholesterol 0 mg


[Recipe courtesy of Mayo Clinic]


Let us know what you think of this delicious soup! What other recipes will you be trying this fall to help you reach your weight loss goals?

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