Butternut Squash Soup

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It is perfect for college & university food service as well as healthcare institutions and hospitals.

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Servings: 12

Serving Size: 1/2 cup

Ingredients

1 tablespoon Olive Oil
1 Butternut Squash
½ cup Water
3 cups Vegetable Broth, Low-Sodium, divided
2 tablespoons Garlic, minced
½ cup Onion, Yellow, diced
1 tablespoon Ginger, Fresh, peeled and minced
½ teaspoon White Pepper

Preparation

1. Rub the olive oil onto butternut squash. Place squash in hotel pan with ½ cup water and roast for 15 minutes on each side at 375 degrees Fahrenheit. Remove from heat, allow to cool to touch, and peel. Cut into medium pieces. Set aside.
2. Put 1 tablespoon of vegetable broth in a pot. Add garlic, onions, ginger, and pepper. Sauté for 4-5 minutes on medium- high heat.
3. Add squash and the rest of the vegetable broth. Cook until tender.
4. Purée squash as needed to achieve desired soup consistency.

Serving information/notes

Serve 4 ounces topped with fresh croutons. Fresh Sweet Potato or Banana Squash may be used instead of Butternut Squash.

Nutrition information

Calories: 42 Total Fat: 1.2g Saturated Fat: 0g Monounsaturated Fat: .82g Polyunsaturated Fat: .14g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 7g Fiber: 1.4g Total Sugars: 1.6g Protein: .6g Sodium: 329mg Vitamin A: 248μg Vitamin C: 10.5mg Calcium: 31mg Iron: .7mg Folate: 14μg