Appetizers / Soups / Salads

Butternut Squash Soup (Cook This, Not That) is for Soup.

Butternut Squash Soup (Cook This, Not That) takes several minutes to prepare.

Butternut Squash Soup (Cook This, Not That) takes several minutes to cook.

Butternut Squash Soup (Cook This, Not That) makes 4 servings.

The ingredients for Butternut Squash Soup (Cook This, Not That) are:

1 large butternut squash (12 oz. used)
Extra virgin olive oil (2 tbsp.)
Pinch of grated nutmeg
Salt and black pepper to taste
2 strips of bacon
1 small onion, diced
1 tbsp. minced or grated fresh ginger
1 green apple, peeled, cored, and chopped
4 c. low-sodium chicken broth
Chopped chives and light sour cream (optional - didn't calculate using sour cream)

Here is how you make Butternut Squash Soup (Cook This, Not That):

Preheat oven to 375. Slice the squash in half lengthwise and scoop out the seeds. Rub the halves with a touch of oil and season with nutmeg, salt, and pepper. Place on a baking sheet and roast until the flesh is very soft, about 35 to 40 minutes. Set aside to cool.Heat a large pot over medium heat. Add the bacon and cook until crispy, 5 to 7 minutes. Transfer to a plate and reserve. Add the onion and ginger to the hot pot and cook until the onion is translucent (not brown), about 3 minutes. Add the apple and cook until soft, another 3 minutes or so.When the squash is cool enough to handle, scoop out the flesh and add it to a blender or large food processor. Add the contents of the pot and pour enough broth to cover. (Be careful not to overfill; work in batches if necessary.) Process until very smooth and return to the pot. Stir in the remaining broth and bring to a simmer. Season with salt, pepper, and a touch more nutmeg.Garish with crumbled bacon, chives, and sour cream (if using).Number of Servings: 4Recipe submitted by SparkPeople user JACLIGHT.

The nutritional information for Butternut Squash Soup (Cook This, Not That) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 155.7

• Total Fat: 8.9 g
• Cholesterol: 2.7 mg
• Sodium: 625.1 mg
• Total Carbs: 17.4 g
• Dietary Fiber: 2.2 g
• Protein: 5.0 g