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Butternut Soup

Prep Time 10 minutes
Cook Time 25 minutes
Servings 2 servings
Calories 195kcal

Ingredients

  • 1 tbsp Extra-virgin olive oil
  • 2 tbsp Onion chopped
  • 2 cloves Garlic sliced
  • 2 cups Butternut Squash peeled and diced
  • 2 cups Chicken broth
  • 1 tsp Fresh sage minced
  • 4 Crackers
  • 2 tsp Pepitas
  • Fresh cilantro garnish
US Customary - Metric

Instructions

  • Heat a pot over medium heat. Once hot, add the oil. Sauté the onion and garlic until softened.
  • Add the squash and broth. Cover with a lid and bring to a simmer for about 15-20 minutes until the squash is soft.
  • Using a blender or immersion blender, purée the soup until smooth. Stir in the sage. Season with salt and pepper to taste.
  • Serve with crackers. Garnish with pepitas and cilantro.

Notes

Pro Tips: Increase the portions so you can batch cook this soup and serve it for the upcoming week.

Nutrition

Calories: 195kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 920mg | Potassium: 746mg | Fiber: 3g | Sugar: 4g | Vitamin A: 14888IU | Vitamin C: 48mg | Calcium: 106mg | Iron: 2mg