Creamy Butternut Squash Soup

By Brenna Masi, BA | Healthy Steps Lifestyle Center | Santa Rosa, CA

Butternut squash is packed full of antioxidants, B-complex vitamins as well as Vitamin A and C. This nutritious vegetable creates the creamiest base for this delicious hearty soup.

Servings: 4 | Prep Time: 20 | Cook Time: 45

Calories: 165 | Total Fat: 11g | Total Carbs: 8g | Protein: 4g

Ingredients:

1 small butternut squash

2 large carrots, peeled and cut into 1 inch pieces

3 tbs. olive oil

1 shallot, diced

1 garlic clove, minced

Instructions:

3 c. chicken broth

½ c. unsweetened coconut milk

Dash of nutmeg

Salt and pepper to taste

1. Peel the flesh of the butternut squash with a peeler. Slice off the top and the bottom and discard. Carefully split the squash in half lengthwise. With a spoon, scrape out the seeds (roast in the oven for a nice garnish). Cube the butternut into 1 inch pieces.

2. Fill a large pot with about 2 inches of water. Place the steamer basket inside and fill with the butternut and carrots, cover with a lid. Bring the water to boil and steam the contents 30-40 minutes or until tender when pierced with a fork. Discard the water and place the steamed contents into a blender (don’t blend).

3. In a small pan, over medium heat, sauté the olive oil and shallots for 5 minutes. Add the garlic and cook 1 minute. Pour the contents into the blender with the butter nut/carrot mixture. Add in chicken broth and blend until smooth.

4. Pour the blended contents back into the large pot. Bring to a low simmer and add the salt, pepper and nutmeg. Remove from the flame and stir in the coconut milk.

5. Serve with a garnish of chives, sprig of thyme, Greek yogurt or roasted seeds.