SQUASH SOUP
This butternut squash soup is so full of flavor that you won't miss the meat or dairy! The added can of pumpkin helps to make the soup creamy and smooth, while the apple adds a light sweetness. I love to make this soup whether it be cold or warm outside! I also love mine with a side of cornbread for an even heartier meal!
Another great thing about butternut squash is how low it is in calories for those watching their waist line. It also has some great health benefits from preventing high blood pressure, keeping you regular (yay fiber) to improving your eyesight and improving your bone density to keep those bones strong, especially as we age!!!
Not only delicious, but nutritious! WIN WIN!
INGREDIENTS
· 1 cup diced onion
· 1 tsp Minced garlic
· 2 lbs Butternut squash
· 2 fuji Apples or 1 cup apple cider
· 2 Carrots
· 3 cups Broth
· 1 tbsp Honey or truvia sweetener
· 1/2 tsp Salt
· 1/4 tsp Pepper
· 1/2 tsp Cinnamon
· 1/2 tsp Curry
· 1/2 cups Pumpkin
· 1/2 cups Almond or flax milk
· 1/4 cups Pepitas (optional)
DIRECTIONS
The total time to make this recipe is 25-30 Minutes.
Instant pot:
Sauté the onions in the Instant Pot. When translucent and fragrant, add in the garlic and cook for about 2 minutes. Add everything else except for the milk/yogurt. Stir and lock the lid. Set machine to cook at high pressure for 12 minutes. When finished, carefully turn steam valve to the venting position to release the pressure.. Open and use an immersion blender (or blender) to blend until creamy. Add milk (or yogurt) and enjoy with pumpkin seeds if desired.
Stove method:
Follow the above directions for the instant pot but place in a Dutch oven or large sauce pan on the stove. Cook on low-med heat and cover for 30-45 min.
MACROS
· Servings 8
· Calories per Serving 127
· Fat 0 g
· Carbohydrates 32 g
· Fiber 5 g
· Sugar 13 g
· Protein 2 g