Even with spring upon us, curling up with a bowl of soup is soothing any time of year. Add a little color to your bowl with this super easy Butternut Squash Soup. As if the delicious flavor isn't enough, butternut squash is also high in fiber, potassium, vitamin B6 and antioxidants. Enjoy it as a main dish for lunch or a side dish for dinner.
Make this soup 2 different ways! In your crock pot or in your oven, either way will have your house smelling AHH-mazing!
Crock Pot Recipe
Peel, seed, and chop 1 butternut squash into one inch pieces and place in the bottom of your crock pot. Cover the squash with 2 cups low sodium chicken broth and 1 cup skim milk. Sprinkle with nutmeg, cover and cook on low for 6 hours or high for 3-4 hours. When the squash is cooked and soft, puree with an immersion blender (or use a regular blender in batches). Serve in bowls and top with nutmeg. Other toppings include a dollop of sour cream or greek yogurt, croutons, or toasted bread.
Oven Recipe
Slice 1 butternut squash down the middle (from top to bottom) and scoop out the seeds. Place halves pulp side down in a baking dish and pour about a half cup of water over the squash. Cover with foil and bake in the oven for an hour at 350 degrees. Warm 2 cups of low sodium chicken broth, 1 cup skim milk, and a sprinkling of nutmeg in a large saucepan. Remove the skin from the cooked squash and puree in a blender until smooth. Add the puree to the saucepan and stir until fully mixed. Serve in bowls and top with nutmeg. Other toppings include a dollop of sour cream or greek yogurt, croutons, or toasted bread.
Eat up and enjoy!!
Shelli
Shelli