Butternut squash is a type of winter squash. All winter squash contain lots of nutrients such as potassium, vitamin A, vitamin C, vitamin B6, folate, fiber, and carotenoids. Those antioxidants will surely help decrease inflammation and help your immune system (very important this time of year).
I've seen so many variations of butternut squash soup lately that my head is spinning. They all look fantastic-- but I LOVE the taste of butternut squash and I feel like sometimes it gets lost in all of the other ingredients. This is a simple and healthy recipe for simple squash soup.
Simple Butternut Squash Soup
2 small-medium butternut squashes, peeled, seeded and cut into 1" chunks
Olive oil spray
1 tsp olive oil
1/4 tsp salt
1/2 tsp fresh ground black pepper
2 shallots, sliced thin
3 cups low sodium vegetable broth
Chives, chopped for garnish
Preheat oven to 375 degrees. Place squash chunks into a large baking dish and spray lightly with olive oil spray. Sprinkle with salt and pepper. Bake for 45 minutes, stirring once halfway through. Remove from oven.
While squash is baking, saute shallots with 1 tsp olive oil over medium heat for 5-8 minutes, until softened and lightly browned. Remove from heat and set aside.
Bring 3 cups of broth to a boil in a stockpot. Reduce heat to a simmer and add 2 1/2 cups of squash chunks (add all if you want a completely pureed soup). Simmer for 5 minutes, then add shallots. Use an immersion blender to puree soup (if you do not have one, carefully transfer in batches to a large food processor or blender and puree, then return to pot). Add remaining squash chunks and heat for additional 3-5 minutes.
Serve garnished with chopped chives (if desired).
Nutrition Info per 1 1/2 cup serving: 172 calories, 2 g fat, 4 g protein, 30 g carbohydrates, 9 g fiber