Monday, January 9, 2012

Claire's Butternut Squash Soup

Very low calorie and delicious! The nutrition facts are at Calorie Count.

With a drizzle of herbed oil instead of nutmeg
Butternut Squash Soup


2 cups squash, butternut
2 cups chicken broth, low sodium
1 cup milk, whole
½ teaspoon salt
1/8 teaspoon nutmeg


Peel and dice the squash to yield 2 cups.

Put into a soup pot with the broth and cook for 30 minutes.

Puree in a food processor or blender and return to the pot. Or use a blending stick.

Stir in the milk and heat to serving temperature (do not boil after adding milk).

Taste and season to taste.

Serve with a little grated nutmeg on top of each bowl.


  1. A great addition is a little madras curry and a tiny splash of cooking sherry.

  2. Excellent and healthy recipe.