I am getting an early jump on fall with this recipe. Butternut squash is a great source of soluble fiber for people with stomach issues, as well as potassium; magnesium; and Vitamins A, B-6, and C. It’s also a great source of healthy carbohydrates if you have a gluten-free diet AND it has just trace amounts of fat. If you have a slow-cooker, add this to your repertoire of easy prepare-and-leave recipes. I am simply boiling all the ingredients and then plopping it into my high-power blender, but there are many ways to prepare this. Normally, soups like this are made with loads of salt, cinnamon and pumpkin spice, so I am being a little more creative with carrots and celery to give it its flavor (and a POP to its color). There is a small amount of optional nutmeg. Nutmeg in large amounts will yield nausea so be careful to not overdo it!
Very Low-Fat Butternut Squash Soup
– 1 medium butternut squash, peeled and chopped
– 1 cup of finely chopped celery
– 1 cup of peeled and chopped carrots
– ¼ tsp of nutmeg
1. Peel and cut your butternut squash scooping out all the seeds, pulp, and roots with a large spoon.
2. Bring water to a boil in two medium-sized pots and plop in the butternut squash into one and the carrots and celery into the other.
3. Let boil for about 30 min or until very soft
4. Add the small amount of nutmeg to the butternut squash
5. Plop your softened veggies into a high-power blender (I use a Ninja) along with about 1 cup of the hot water from one of your pots. Blend for 30 sec to 1 min.