Inspired by waking up this morning to an extremely cold fall morning I thought what better lunch than to whip up some delicious butternut squash soup! It is a super healthy soup to have accompanied with a salad for a lunch. If you are worried about the extra calories - do not add the tablespoon of butter (it will still taste delicious I promise!). For a healthier, paleo option substitute the white potatoes for sweet potatoes, which as a complex carb, for added flavour that supports your diet!
Here is what you will need:
Prep Time: 5 minutes
Cooking Time: 40-50 minutes
Ingredients:
- 1 butternut squash
- 1 box of chicken broth
- 3-4 medium white potatoes
- 2 carrots
- 2 celery stalks
- 1 tablespoon butter
- 1 medium onion diced
- Salt and pepper to taste
- 1 large pot
- Knife
- Cutting board
- Blender (I used a Ninja blender)
- Wooden spoon
- Measuring spoons
- Baking sheet
Approximate Calories per 1 bowl:
189 Calories
3g Fat
10g Carbs
3g Fiber
5g Sugar
Instructions:
1. Preheat oven to 375C.
2. Peel and cut butternut squash soup into 4 large sections. Place them on a baking sheet and place in oven for 30 minutes. Baking the butternut squash allows more flavour to be brought out as oppose to boiling it.
3. Add the entire box of chicken broth to a large pot over medium heat.
4. Prepare the carrots and potatoes by peeling and dicing them. Prepare the celery and onion, dice them and add all vegetables to the hot chicken broth. Boil vegetables for 15 minutes before adding in the baked butternut squash soup.
5. Once the butternut squash soup is added to the pot - keep over medium heat for 30-40 minutes stirring occasionally.
6. After all vegetables are cooked and a "mushy" texture. Remove the pot from heat.
Prep Time: 5 minutes
Cooking Time: 40-50 minutes
Ingredients:
- 1 butternut squash
- 1 box of chicken broth
- 3-4 medium white potatoes
- 2 carrots
- 2 celery stalks
- 1 tablespoon butter
- 1 medium onion diced
- Salt and pepper to taste
- 1 large pot
- Knife
- Cutting board
- Blender (I used a Ninja blender)
- Wooden spoon
- Measuring spoons
- Baking sheet
Approximate Calories per 1 bowl:
189 Calories
3g Fat
10g Carbs
3g Fiber
5g Sugar
Instructions:
1. Preheat oven to 375C.
2. Peel and cut butternut squash soup into 4 large sections. Place them on a baking sheet and place in oven for 30 minutes. Baking the butternut squash allows more flavour to be brought out as oppose to boiling it.
3. Add the entire box of chicken broth to a large pot over medium heat.
4. Prepare the carrots and potatoes by peeling and dicing them. Prepare the celery and onion, dice them and add all vegetables to the hot chicken broth. Boil vegetables for 15 minutes before adding in the baked butternut squash soup.
5. Once the butternut squash soup is added to the pot - keep over medium heat for 30-40 minutes stirring occasionally.
6. After all vegetables are cooked and a "mushy" texture. Remove the pot from heat.
7. Place the soup contents into the blender and run though on high for 30 second intervals until soup has a smooth consistency.
8. Once the consistency you like is reached - transfer contents to tupperware and/or bowl to be enjoyed now and later!
When I make my butternut squash soup I like to freeze it in the freezer for quick, on-the-go lunches that defrost in my lunch bag until lunch hour. It makes for a healthy and quick lunch during the week.
When I make my butternut squash soup I like to freeze it in the freezer for quick, on-the-go lunches that defrost in my lunch bag until lunch hour. It makes for a healthy and quick lunch during the week.
I hope everyone enjoyed this recipe! Do not forget to comment below and subscribe for more delicious & healthy recipes!
Love,
Allie
Love,
Allie