Monday, October 22, 2012

Sewchick676’s Butternut Squash Soup

The nutrition facts for this nourishing, very low calorie, and absolutely delicious soup were created at Calorie Count!

Sewchick676’s Butternut Squash Soup


1 butternut squash
4-6 cups water
1 red bell pepper, sliced
1 purple onion, thinly sliced
1 cup shredded carrots
2 cups yellow squash or zucchini or combination, sliced
2-3 ears fresh corn kernels cut off the cob
½ t salt
½ t black pepper

Optional ingredients in 1 cup quantities:

Broccoli, cauliflower, spinach, kale, or garbanzo beans

Optional Ingredient Hint:

Make the optional ingredients easy and purchase what you need at a salad bar!


Wash the outer skin of the butternut squash and remove any stickers. Pierce 2 or 3 times with a fork and place in crockpot on low for 4 - 6 hrs. Remove lid to allow squash to finish cooking.

Remove carefully and cut open to remove seeds and discard the seeds. Scoop the pulp from skin and place in blender with 4-6 cups of water. Pulse to purée, adding more liquid until the broth has the consistency of thin batter. (you can also peel squash and boil on stovetop til tender then purée with blender stick in pot. Be careful for splatters!)

Once broth is ready, add red bell pepper, purple onion, shredded carrots, squashes, corn kernels, and your choice of the optional ingredients (it all depends on how full your pot is getting!). Season the soup with salt and black pepper (use more or less salt and pepper to suit your taste).

Simmer on the stovetop for approximately 30 minutes - you don't want to overcook veggies to mush. Adjust seasonings and serve with fresh bread for a yummy meatless dinner! Experiment with the veggies you use...or have on hand.

Freezes beautifully! 

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