Butternut Squash Soup
My husband and I went on a cruise, he ordered the Butternut Squash Soup, and fell in love with it. When we got home I had to try and recreate the recipe for him. This recipe is delicious and very close in taste to the soup on the cruise.
Ingredients
1 tablespoon olive oil
1 large sweet onion, chopped
6 cups vegetable broth1 large butternut squash
1 teaspoon salt1 teaspoon ground black pepper3 tablespoons light brown sugar2 teaspoons cinnamon
2 tablespoons butter
Directions
In 5 quart sauce pan, over medium heat, add oil. Add onions and cook for 5 minutes.
Add broth to pan.
Peel squash and remove seeds. Cut squash into chuncks. Add to pan and bring to a boil. Reduce heat to medium low and simmer, covered for 30 minutes.
Remove from heat and blend, using a blender or an immersion blender, until smooth. Add salt, pepper, brown sugar and cinnamon. Stir well. Simmer on low for 30 minutes. Add butter and stir until butter is melted.
Nutrition FactsServings: 6Amount per serving Calories 164% Daily Value*Total Fat 7.7g 10%Saturated Fat 3.2g 16%Cholesterol 10mg 3%Sodium 1184mg 51%Total Carbohydrate 19.4g 7%Dietary Fiber 2.9g 10%Total Sugars 8.2g Protein 6.2g Vitamin D 3mcg 13%Calcium 75mg 6%Iron 1mg 8%Potassium 586mg 12%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.