Low-sodium Butternut Squash Soup
This Low-Sodium Butternut Squash Soup is a delicious and healthy option for those looking to reduce their sodium intake. The creamy texture and rich flavor make it a perfect comfort food for any occasion.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the cubed butternut squash, vegetable broth, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and puree in batches.
- Season with salt and pepper to taste. Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 40 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 30g
- Protein
- 3g
- Fat
- 2g
- Fiber
- 6g
Supplies
Large pot Immersion blender or regular blender Knife Cutting board Measuring cups and spoons
Tools
Soup ladle Serving bowls Soup spoons
Serving suggestions
Serve the Low-Sodium Butternut Squash Soup with a sprinkle of fresh parsley and a side of crusty whole grain bread.
Tips & tricks
For added flavor, roast the cubed butternut squash in the oven before adding it to the soup.
Cost
$10