Butternut squash is an essential vegetable for a Fit lifestyle: rich in B-complex and A vitamins, Fiber and essential Minerals - it is also low calorie and very filling. Most butternut soup recipes use heavy cream, so this is a light and satisfying recipe without the guilt. It is also perfect for vegan and gluten-free diets: try experimenting with different seasoning such as sage or cinnamon for a different twist.
Butternut Squash Soup
1 butternut squash
2-3 cups vegetable broth
2 shallots or 1/2 onion, sliced
1-3 teaspoons spice (I love curry powder in this recipe)
Cut butternut squash in half, and remove seeds. Place on baking sheet with shallots / onion on top of squash. Bake at 350 degrees for 40-45 minutes, or until soft. Scrape softened squash and shallots from rind with spoon, and put in blender. Process until smooth (if it has a hard time blending, add a little broth) then add to saucepan with remaining broth and seasoning. Stir over medium heat until hot, season with salt and pepper (to taste) and enjoy!
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