Tuesday, October 11, 2011

Butternut Squash Soup

1/2 T. olive oil
1 T. butter ( I used spray butter )
1/2 C. sliced carrots
2 stalks celery, diced
4 garlic cloves, minced
1 C. diced onion
4 C. peeled and diced butternut squash
2 C. diced potato
32 ounce chicken broth
1 T. brown sugar ( I used splenda )
1 1/2 tsp. salt
3/4 tsp. dried sage
1 pinch cayenne pepper or a douse of hot sauce
In a large stock pot, heat olive oil and butter. When butter is melted, add onions, carrots, celery and garlic.
Saute for 2-3 minutes or until onion is tender. Add the squash, potatoes, sage, salt, red pepper and chicken broth. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. Stir in 1 T. of brown sugar.
Use immersion blender or transfer soup to a regular blender and puree until smooth.
Top with parsley and fat free sour cream.
I served this with whole wheat saltine crackers.
I've made this recipe twice in the past week and it is SO good! Very easy and healthy.

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