Tuesday, 4 November 2014

Butternut Squash Soup

Hello all! I was given a butternut squash and having never cooked with it before, I decided to keep it simple and try out a traditional butternut squash soup! 

Start off by placing your butternut squash in the microwave for 10 minutes. This will make peeling and curbing the squash a lot easier. Next, cut the squash in half, remove the seeds, peel and cube. You should end up with around six cups of cubed squash. 

Drizzle one teaspoon of extra virgin olive oil in a pot. Place on medium heat and add three quarter cups of diced yellow onion and one minced garlic clove. Cook for a few minutes until browned, then add in three cups of vegetable broth, your cubed squash, one teaspoon of dried sage, sea salt and freshly ground pepper to taste. Bring to a boil and let simmer, covered, on medium heat for 20 minutes. 

Once the soup is finished cooking, it's time to blend it up. You can either use a hand blender or let the soup cool and blend in a blender. Once soup is smooth, it's ready to eat! Top each bowl (makes 4 servings) with one tablespoon of shaved Parmesan cheese. Enjoy!

Butternut Squash Soup
Makes 4 servings


1 Butternut squash, cooked and cubed (6 cups cubed)
3 cups low sodium vegetable broth
1 tsp extra virgin olive oil
3/4 cup yellow onion, diced 
1 garlic clove, minced
1 tsp dry sage
1/4 cup Parmesan cheese 
Sea salt & freshly ground pepper to taste 

  1. Take butternut squash and microwave for 10 minutes..
  2. Cut squash in half, remove seeds, peel and cube. Set aside. 
  3. On medium heat, heat up olive oil in a pot. 
  4. Add garlic and onion and cook until they brown. 
  5. Add broth, cubed butternut squash, sage, salt and pepper and bring to a boil. 
  6. Reduce heat, cover, and let simmer for 20 minutes. 
  7. Let soup cool and blend until smooth (using hand blender or by transferring mixture into a blender). 
  8. Top with Parmesan cheese and serve. 
Makes 4 servings. Each serving is approximately 150 calories.