Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 20M
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 1.25 Butternut Winter Squash; 2 Extra Virgin Olive Oil; 2 Yellow Summer Squash, raw, sliced; 0.25 Onions; 0.75 Salt; 0.5 Black Pepper; 1.5 Pumpkin Pie Spice; 1 Tomato Paste; 2 Chicken Broth, Bouillon or Consomme; 0.5 Heavy Cream

12.2g
Net Atkins Count ^TM

Prep Time: 20 Minutes
Style:American
Cook Time: 60 Minutes
Phase: Phase 3
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

4.9g

Protein

12.9g

Fat

2.6g

Fiber

186.1cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

1 1/4 lb Butternut Winter Squash
2 tablespoon Extra Virgin Olive Oil
2 cup Yellow Summer Squash, raw, sliced
0 1/4 cup, sliced Onions
0 3/4 tsp Salt
0 1/2 tsp Black Pepper
1 1/2 tsp Pumpkin Pie Spice
1 tbsp Tomato Paste
2 14.5 oz can Chicken Broth, Bouillon or Consomme
0 1/2 cup Heavy Cream

DIRECTIONS

Preheat oven to 450°F.
Peel and cube butternut squash. Toss with 1 tablespoon oil and half the salt and pepper. Arrange in a single layer on a baking sheet and roast, turning once, until slightly softened, about 15 minutes.
Toss yellow squash and onions with remaining oil, salt and pepper. Add to baking sheet with butternut squash and continue roasting until all vegetables are tender, about 20 more minutes.
In a large sauce pot over medium heat, simmer pumpkin pie spice with tomato paste, stirring constantly, until fragrant, about 1 minute. Add roasted vegetables and broth. Bring to a boil, reduce heat to low and simmer 20 minutes. Remove from heat and stir in cream.
Purée soup with an immersion blender (or in a regular blender in batches). Season to taste with additional salt and pepper.
Garnish with sour cream and/or toasted pumpkin seeds, if desired.

Cooking Tip

You can cut down on prep time by purchasing pre-sliced butternut squash cubes.