Butternut Soup

Serves: 5
Total Calories: 65
Yield: 8 cups


7 cups peeled and cubed raw butternut* squash
1 tablespoon chopped garlic
5 cups water
1 tablespoon finely crushed dried basil
1/2 teaspoon salt


In a medium soup pot, boil the butternut squash and garlic in the water for 15 minutes. Blend in a food processor or blender in several batches until smooth. Pour the blended mixture back into the pot, and bring to a simmer just below boiling.

Add the basil and salt, and continue to simmer for 5 minutes, stirring occasionally. Serve right away or cover until ready to serve.

*Butternut squash is easy to peel with a good potato peeler. Just the outer skin needs to be removed. It’s alright to leave the light green layer you will find between the skin and the orange fruit on a fresh squash.

Nutritional Facts:

Serves: 5
Total Calories: 65
Calories from Fat: 0

This Butternut Soup recipe is from the Soup's On! Cookbook. Download this Cookbook today.

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