Spicy Butternut Squash Soup

Written By Judy Doherty, MPS, PCII
Spicy Butternut Squash Soup

Spicy Butternut Squash Soup

Yield 6
Author Judy Doherty
Prep time
10 Min
Cook time
15 Min
Total time
25 Min
You don't have to wait for butternut squash to be in season to make this soup. For our 15-minute soup, use frozen butternut squash from your grocer's freezer.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 tablespoon minced garlic
  • 2 pounds frozen butternut squash
  • 1 bay leaf
  • 1 pinch nutmeg
  • 1 pinch cayenne pepper
  • Freshly ground pepper, to taste
  • 4 cups low-sodium chicken broth
  • 1 tablespoon thinly sliced green onions

Instructions

  1. Sauté onion and garlic in a large pan until golden, about 1-2 minutes. Add the squash, seasonings, and broth. Bring to a boil and reduce to a simmer. Cook for 10 minutes.
  2. Remove bay leaf and serve with sliced green onion on top.
  3. This soup goes great with a sandwich.

Nutrition Facts

Calories

127.78

Fat

3.52 g

Sat. Fat

0.68 g

Carbs

22.67 g

Fiber

3.57 g

Net carbs

19.11 g

Sugar

4.74 g

Protein

5.07 g

Sodium

54.79 mg

Cholesterol

0 mg
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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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