This is the easiest and most stripped down version of any Butternut Squash Soup recipe - yet it is packed with yummy flavor from the squash and is VERY good for you, without any unnecessary added fat or calories. Soy milk adds a nice touch of creaminess and flavor (I love Silk Light the best, at only 70 calories per serving). This soup does NOT need salt, just a bit of pepper (and herb seasoning if you have it) for a kick. Thats it! Your soup is finishe'd and ready to be devoured. Some of my recipes for butternut squash soup take a little time to make but there are those days when I am just too busy for my usual butternut squash soup. Blend thoroughly, and add in spices to your liking. The easiest Instant Pot Butternut Squash Soup recipe that doesnt require you to peel your squash. butternut squash (about 1 pounds) olive oil or other vegetable oil yellow or sweet white onion, chopped apple, any variety, peeled and diced prepared. Add mince garlic, cumin, and tomato paste sauté 2 minutes. Take the contents of the pot and pour it all into a blender. CREAMY Yes, you can enjoy a soup that is healthy and creamy too Many of my recipes are lightened up like my Potato Soup, Broccoli Soup and Tomato. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Directions Step 1 Sauté onion and jalapeño pepper in hot olive oil in a large Dutch oven over medium heat 5 minutes or until tender. Turn heat down and simmer for as long as it takes to soften the squash completely, usually less than 45 minutes (I usually forget about it and come back an hour later, haha, it does no harm). Using cooking spray to coat, saute the onion in a pot or pan until it is soft.Īdd in the garlic and continue sautéing for a few more minutes.Īdd the water and squash at the same time and bring to a boil.
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