Butternut Squash Soup
I made this soup because my ‘work mom’ Carol said she thinks I could make this, and she really liked it when she went to dinner at a friends house lol. So…I tried it out, and it was real good!
1 butternut squash
2 Tbsp butter
1/2 chopped onion
1 cup shredded carrot
1 stalk chopped celery
1 1/2 cups chicken broth
1/4 cup heavy cream
1/2 tsp nutmeg
1 tsp cayenne pepper
1/2 Tbsp garlic powder
1/4 cup sour cream
salt and pepper
Preheat your oven to 400 degrees.
Poke a few holes into the squash with a fork, and place in the oven for about 45 minutes.
About 10 minutes before the squash is done, melt the butter in a saucepan. Saute the onion, carrot and celery. Once almost tender, add the chicken broth, heavy cream, nutmeg, cayenne pepper, garlic powder, salt and pepper.
Remove the squash from the oven, and peel all the skin off, and cut in half and remove the seeds. Cut the squash into chunks, and add to the soup in the saucepan. Cook for about 20 minutes.
Once the soup is hot, and the vegetables are completely tender, pour the soup and sour cream into a blender and blend until smooth.
*Tip: Depending on the size of your squash, this could turn out watery. If you scoop out the vegetables and put them into the blender, then add a little of the liquid at a time, you can control the consistency. Its better to add it a little at a time, rather than add all the liquid, because once you blend it you cant fix it unless you add a roux…and that’s a lot more carbs.
Recipe makes 4 bowls of soup. Each bowl has 7 carbs.