Butternut squash is a winter squash with a sweet, nutty taste similar to that of a pumpkin.
It has a golden-yellow skin and orange fleshy pulp with a compartment of seeds at the bottom. When ripe, it turns increasingly deep orange and becomes sweeter and richer.
Butternut squash is a good source of fiber, vitamin C, magnesium, and potassium; and it is a source of vitamin A.
Best of all, it can be made into a hearty, naturally, creamy soup that packed with tons of flavor and perfect for the beginning of fall.
Try this super easy recipe today!
- 1-2 Tablespoon extra virgin olive oil
- 1 small yellow onion, chopped
- 2-3 stalks celery, chopped
- 1 medium butternut squash, peeled, seeded, and cubed. You can find pre-cut squash in grocery stores also.
- Salt and freshly ground black pepper to taste
- Top with parsley, cilantro, or pumpkin seeds.
- In a large pot, sautee the onion and celery, and squash in olive oil for 5 minutes, or until lightly browned.
- Add 1/2 teaspoon of salt to the vegetables.
- Using an Instant Pot, slow cooker, or the stovetop, gently cook the vegetables. If you are cooking on the stove-top, be careful to cook on low heat.
- Add 1/2 cup of water if needed.
- Reduce heat to low, cover pot, and simmer 30-40 minutes, or until all vegetables are tender.
- Transfer the soup to a blender, and blend until smooth.
- Return the mixture to the pot, and add water to attain desired consistency.
- Season with salt and pepper and garnish with parsley, cilantro or pumpkin seeds.
Per Serving: 300 calories; 6.8 g fat; 20 g carbohydrates; 4 g sugar, 6.9 g protein; 21 mg cholesterol; 1600 mg sodium.
NOTE: The nutrition facts may vary depending on the ingredients used in the recipe. The nutritional information is not intended to be a replacement or substitute for consultation with a qualified nutritional professional. Please contact your physician or medical professional with any questions and concerns about your specific dietary needs.