Monday, December 5, 2011

Butternut Squash Soup

Butternut Squash Soup

From Delane at Euphoric Agony

Butternut Squash, 4 cup, cubes
1 medium sized onion, diced
Carrots 1 cup, diced
Celery, 1 cup, diced
Chicken Broth, 4 cups
Almond Milk, Unsweetened; 1 cup
Butter, salted, 2 tbsp
Sage 1 leaf
Paprika, 1 tbsp
Nutmeg, ground, 1 tbsp
Garlic, 3 cloves

In a 375 degree oven, roast squash and garlic for 15-20 minutes.
In soup kettle, sweat mirepoix (celery, onion, and carrot) in 2 TBS of butter.
Add roasted squash and garlic to mirepoix.
Add chicken stock and spices and bring to a boil.

Simmer for 20 minutes then add almond milk. Cook for another 5 minutes. With and immersion blender, blend until smooth. If soup to thick, add a 1/.2 chicken stock 1/2 almond milk mix till consistency you prefer.; Salt and pepper to taste.


Nutrition Facts
5 Servings
Amount Per Serving
5 Points+
Calories: 171.1
Total Fat: 7.2 g
Total Carbohydrate 27.5 g
Dietary Fiber 7.8 g
Protein 3.7 g

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