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Butternut Squash Soup with Celery and Carrots

 
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Butternut Squash Soup with Celery and Carrots recipe

Yield

12

servings

Prep

20

min

Cook

60

min

Ready

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

1 ½ pounds butternut squash
or other winter squash
¾ teaspoon olive oil
or canola oil
3 stalks celery
chopped
*
2 small onions
diced
2 small carrots
diced
1 ¼ teaspoons cumin
ground
½ teaspoon chipotle chili peppers
or to taste, ground
*
1 pinch cloves, ground
*
6 cups stock
vegetable or other broth
¾ teaspoon sea salt
or to taste
1 x black pepper
freshly ground
*
cup yogurt, plain
prefer low-fat
3 tablespoons parsley leaves
freshly chopped or chives

Directions

Preheat oven to 350°F.

Cut squash in half and seed.

Arrange the halves on a baking sheet, cut-side down.

Bake until tender when pierced with a knife, 50 to 60 minutes.

Cool for a while until you can handle it, scoop out flesh.

Heat oil in a large saucepan over medium heat.

Stir in celery, onion and carrot and stir to coat.

Cover, reduce heat to medium-low and cook, stirring frequently, until soft, about 9 minutes.

Add the squash flesh, cumin, chipotle to taste and cloves and stir well.

Pour in broth and simmer, covered, until the vegetables are very tender, about 22 minutes.

Purée the soup in a mixer with caution, divide into several bunches.

Season with salt and pepper to taste.

Spoon some yogurt and sprinkle some parsley or chives on top.

Serve warm.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 6123% of calories from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 551mg 23%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 7g
Vitamin A 156% Vitamin C 18%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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