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.

Low-sodium Butternut Squash Soup

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

  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
  2. 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.
  3. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and puree in batches.
  4. 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