Butternut Squash Soup
Make Butternut Squash Soup for a creamy and healthy meal that everyone will enjoy! Loaded with flavor with none of the guilt, this is ideal for any diet plan!
Servings: 6 servings
Calories: 197kcal
Equipment
- Slow Cooker
Ingredients
- 4 pound butternut squash
- 3 apples
- 1 sweet onion
- 32- ounces Pacific® Organic Reduced Sodium Chicken Broth
- 2 bay leaves
- 1 tablespoon rosemary and garlic blend seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- Optional*:
- reduced-fat sour cream
- fresh chives chopped
- *Optional ingredients are not included in nutrition calculations.
Instructions
- Preheat oven to 400º F.
- Place butternut squash in microwave for 2-3 minutes to soften squash before slicing.
- Slice the squash lengthwise down the center from top to bottom.
- Scoop out seeds from squash.
- Slice onion down center.
- Spray a roasting pan with nonstick cooking spray.
- Place squash halves and onion onto roasting pan. Sprinkle with extra virgin olive oil.
- Bake squash and onions in oven for 35-40 minutes.
- Remove squash and onions and allow to cool.
- Peel and dice apples and add to slow cooker.
- After squash and onions have cooled, remove skin and chop squash. Add to slow cooker. Dice onions and add to slow cooker.
- Add chicken broth, rosemary and garlic blend, salt and pepper to slow cooker.
- Stir all ingredients to mix and cook on high for 4 hours or on low for 8 hours.
- After squash has cooked, remove bay leaves and using an immersion blender or blender, blend to desired consistency.
- To serve, top with a (optional) tablespoon of light sour cream and fresh chives.
Notes
WWP+: 5
Nutrition
Serving: 11/2 cup | Calories: 197kcal | Carbohydrates: 46g | Protein: 4g | Fat: 2g | Sodium: 524mg | Fiber: 11g | Sugar: 17g