Butternut Squash Soup

5 Nov


I have been hooked on butternut squash this fall. I can roast one and demolish it in no time. Which I don’t feel TOO bad about, since it’s a vegetable and all. Earlier this year when Jason and I were doing P90X together (and survived!) this was one of the recipes in the nutrition guide that I really enjoyed.

I tweaked it a tiny bit and added a little parmesan and bacon to top it off. It’s really healthy and simple to make and is a perfect addition to your fall menu. Enjoy!

Butternut Squash Soup

1 tsp olive oil
1 Tbsp minced onion
1 clove garlic, minced
3 cups butternut squash, peeled/seeded and cubed
1/2 cup chicken or vegetable broth
Dash of salt and pepper
Crumbled bacon and shredded parmesan cheese for garnish (optional)

Yield: 3-4 servings

In a medium pan over medium-low heat, add the onion and garlic and cook until translucent. Add chicken broth and bring to a simmer. Add the squash, salt, and pepper and simmer until the squash is soft, about 20 minutes. Puree the mixture with an immersion blender or VERY carefully in a blender after letting it cool a bit.

When ready to serve, return the soup to the pan and reheat over medium heat. Serve topped with some shredded parmesan cheese and crumbled bacon if wanted. Enjoy!

Source: Slightly adapted from a P90X recipe


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