I hope you enjoyed my Fall Soup Recipe round up from yesterday! Soup is such comfort food. Easy and filling. And it doesn’t hurt that you can make a big batch and freeze for meals down the road.
Over the weekend I cooked up a batch of Butternut Squash Soup in my slow cooker. This is one of my favorite fall soups. I love pureed soups, but it can be challenging to find savory pureed soups that are low in fat (pureed typically = heavy cream).
However you’ll find this recipe is all vegetable. So delicious but low in calories as well! The only ingredients in this dish are butternut squash, onions, celery, carrots and apples. Heated until tender and soft and then pureed to a smooth creamy texture. Healthy but still satisfying in every way!
Butternut Squash Soup
- 1 butternut squash, peeled and cubed
- 1 tbsp low fat butter spread (I used country crock)
- 1/2 yellow onion, chopped
- 2 ribs celery
- 1 apple, peeled and cubed
- 1 cup baby carrots
- 2 bay leaves
- 1 qt. chicken broth or vegetable broth
- 1/4 cup spicy mustard
- 2 tsp cinnamon
- 2 tsp nutmeg
- 2 tsp chili power
- salt and black pepper to taste
- dollop greek yogurt or light sour cream