Butternut Squash Soup

Butternut Squash Soup012
1 medium to large butternut squash
1 tablespoon unsalted butter
1 large shallot, finely chopped
5 cups water
½ cup 1% milk
1 pinch cinnamon
1 pinch grated nutmeg
Salt and pepper to taste

Prep Time: 15 minutes
Cook Time: 45 minutes

Cut butternut squash lengthwise and scoop out seeds and strings. In a stockpot, heat butter and sauté seeds, strings, and shallots until shallots are translucent. Add water, bring to a boil, and reduce heat.

Place steamer basket in stockpot. Place squash face down in a steamer basket. Cover and steam until tender, approximately 20 to 30 minutes. Remove squash and scrape out the inside of flesh, throwing away the skin. In a mesh strainer, strain the seeds, strings and shallots over a bowl, saving the liquid. Rinse out the pot to remove any seeds or strings.

In blender puree squash, the saved liquid and milk, in batches. Put back into pot and add cinnamon and nutmeg. Reheat until hot (do not boil). Add more milk if necessary.

Serves: 6

Per Serving
Protein 2 grams
Total Carbohydrates12 grams
Total Fat 2 grams
Fiber 3 grams
Sodium 15 mg.

© Copyright 2018 SGJ Consulting, Inc. Registered Dietitian – Santa Monica, Los Angeles | Susan B. Dopart