Simple Squash Soup

Servings Prep Time
6people 15
Cook Time
35

Servings Prep Time
6people 15
Cook Time
35

Ingredients

  • 1


    large butternut squashpeeled and chopped

  • 1


    red bell pepperchopped

  • 1


    yellow bell pepperchopped

  • 1


    yellow onionchopped

  • 3cloves


    garlicminced

  • 7cups


    of water

  • 2tbsp


    brown sugar

  • 1/2cup


    35% Heavy Cream



  • Dried thymeoptional

Instructions
  1. Add all ingredients to a large soup pot, bring to a boil, then cover and simmer for 30-35 minutes (until squash is very soft).

  2. Pour the entire soup into a blender or food processor, and blend until completely smooth. If your blender is not large enough to accommodate the entire soup mixture, pour half into the blender, and half into another bowl and blend in 2 batches. Pour pureed mixture back into your large soup pot.

  3. Add the cream to your soup and bring to a light simmer for just a few minutes.

  4. Add a pinch or two of dried thyme for garnish & enjoy!

Recipe Notes

Dietitian’s Tips

Even though this recipe calls for heavy cream, per serving there is not a significant amount so you don’t need to worry about the high fat percentage, you could also substitute 2% plain yogurt for the heavy cream.

Soup is a great way to use up vegetables that aren’t as fresh when you had bought them. You could also add carrots or celery to this soup; give them a good wash, cut any bad spots off of them, and throw them in the pot!