Butternut Squash Soup

Since butternut squash is a winter vegetable, they are plentiful and cheap this time of year.  I have adapted this recipe from the website which is listed at the bottom.  The nutritional stats are based on the website recipe.  I made the soup without the sweeteners as I felt the carrots would add enough sweetness to the soup and it was delicious.

Butternut Squash, Cinnamon and Ginger Soup                                                                                                                              
  2 tsp. canola oil

1 1/2 tsp. minced fresh garlic

1 1/2 cups sliced leek 

5 cups peeled and diced butternut squash (about 1 large whole squash)

4 cups chicken stock
1 cup diced carrot

1 tsp. ground cinnamon

1 tsp. ground ginger

2 Tbsp. molasses

A pinch of salt and freshly ground black pepper

2 Tbsp. honey/agave syrup/liquid Splenda

3 Tbsp. Greek yoghurt, optional

 

Directions:

1.     Spray a non-stick saucepan with cooking oil, add the canola oil and place over medium-low heat. Stir in the garlic and leeks. Cover and coo****il softened, about 3 minutes.

2.     Stir in the squash, stock, cinnamon, ginger, salt and pepper. Bring to a boil, then reduce the heat to medium-low. Cover and cook for 15 to 20 minutes, or until the vegetables are tender. Add the molasses and honey.

3.     Transfer the soup to a food processor or blender. Purée until smooth, working in batches if necessary.

4.     Ladle into individual bowls and garnish with a dollop of Greek yoghurt, if desired.      

 

Nutritional Analysis per Serving (with molasses, honey, yoghurt)

Calories                178

Protein  4.7 g

Fat          3.5 g

Saturated Fat      1.2 g

Carbohydrates    25 g

Cholesterol          5.1 mg

Sodium  97 mg

Fibre      6.1 g

 

 

Serves 6

Source: theartoflivingwell.ca

 Thanks for this great recipe. I made made something similar. Instead of the Greek yoghurt I used a can of chickpeas,liquidated. I'm 3 days post-opso still on very thin liquids. I don't really know how to calculate the nutritional difference when you add in the chickpeas, but it doesn't change the taste much, and definitely adds to the protein content. 

Just thought I'd throw my 2cents in here - hope you don't mind. I will definitely be using this recipe in the future. 

Thanks again