Butternut Squash Soup

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The jalapeno in this recipe may be optional but this soup will warm you up either way. Butternut squash is a source of vitamin A.

  • 2 Tbsp canola oil
  • 1 cup chopped onion
  • 2 cloves garlic, chopped
  • 3/4 cup thinly sliced carrots
  • 1/2 tsp ground cumin
  • 1/2 tsp coarse salt
  • 1/2 tsp freshly ground black pepper
  • 4 cups peeled and seeded butternut squash, cut into 1 inch chunks
  • 1Tbsp minced jalapeno (more or less to taste)
  • 31/2 cups low-sodium vegetable broth or chicken broth
  • 1/2 cup low-fat half and half
  1. In a large pot, over medium heat, add canola oil, onions and garlic. Sauté until softened and just starting to brown, about 5 minutes.
  2. Add carrots, cumin, salt and pepper and cook another 3 minutes.
  3. Add the squash, stock and jalapeno, and bring to a boil.
  4. Reduce heat and allow to simmer for about 30 to 40 minutes, or until squash is softened.
  5. Using an immersion blender, carefully blend in pan until smooth and creamy. Another option: ladle soup into a blender or food processor and puree it until smooth.
  6. Return to pot and add half and half, stirring to blend well.