Italian

Butternut squash soup is for Soup.

Butternut squash soup takes 20 minutes to prepare.

Butternut squash soup takes 30 minutes to cook.

Butternut squash soup makes 8 servings.

The ingredients for Butternut squash soup are:

6 cups diced butternut squash (1-inch dice)
4 cups low-sodium fat free chicken broth
1 cup water
1/2 onion, diced
1 carrot, diced
4 celery ribs, diced (yield same amount as the carrot)
3 cloves garlic
1 ounce pancetta
3 T olive oil
1 T butter
thyme to taste - about 1 T
cayenne pepper to taste - dash

Here is how you make Butternut squash soup:

Microwave diced squash cubes covered with saran wrap about 12 minutes, stirring halfway through. Drain on colander over bowl to reserve liquid, 5 minutes. Meanwhile, heat olive oil and butter in Dutch oven over medium heat. Add pancetta, cook for 2 minutes; add onion and garlic, cook 2 minutes more, add carrots and celery, cook 2 minutes more. Add squash and 3/4 tsp salt, and cook 5-10 minutes. Squash should be fairly broken down and veggies soft. Add chicken broth and water, simmer 15-20 minutes. Add thyme during last 5 minutes. At very end, add cream cheese and blend with immersion blender. If desired, garnish with dollop of light sour cream, fried shallot strings. We like to add cubes of sliced and cooked turkey kielbasa right in as well. YUM!Serving Size:?Makes about eight 1-cup servings

The nutritional information for Butternut squash soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 158.4

• Total Fat: 9.0 g
• Cholesterol: 15.7 mg
• Sodium: 545.7 mg
• Total Carbs: 17.6 g
• Dietary Fiber: 4.5 g
• Protein: 4.2 g

Butternut squash soup is Italian cuisine.

The dietary needs meet for Butternut squash soup is Low Fat