Butternut Squash Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings (about 1⅔ cups each)
  • 2 Tbsp peanut oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 butternut squash (~2¾ lbs), peeled, seeded, and cubed
  • ½ cup carrot, thinly sliced
  • ½ tsp ground cumin
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 Tbsp jalapeno pepper, finely minced
  • 2¾ cups low-sodium vegetable broth
  • ¾ cup half and half
  1. In a large pot over medium heat, heat the oil until hot. Add the onion and cook for 4-5 minutes or until softened. Add the garlic and stir; cook until fragrant, about 1 minute.
  2. Add the cubed squash, carrot, cumin, salt, pepper, and jalapeno. Mix well. Add the broth and increase heat to high; bring to a boil and reduce heat to medium. Allow to simmer for about 20 minutes or until vegetables are softened.
  3. Transfer mixture to a blender to puree to desired consistency, or puree in the pot using an immersion blender. Stir in half and half and heat an additional minute before serving hot.
Recipe adapted from Emeril Lagasse
Nutrition Information
Serving size: approx. 1⅔ cups Calories: 236 Fat: 13.0 Carbohydrates: 27.5 Sugar: 9.5 Sodium: 428 Fiber: 5.0 Protein: 6.3 Cholesterol: 23
Recipe by Prevention RD at https://preventionrd.com/2014/11/butternut-squash-soup/