Leah's Butternut Squash Soup by
Prep time: 40 minutes
Cook time: 4 hours on high, 8 hours on low
Yield: 6 servings
Serving size: 1.5 cups
4 lb butternut squash
1 sweet onion
32 oz can reduced-sodium chicken broth
2 bay leaves
1 Tbsp rosemary + garlic seasoning
½ tsp salt
¼ tsp black pepper
1 Tbsp extra virgin olive oil
• reduced-fat sour cream
• fresh chives, chopped
*Optional ingredients are not included in nutrition calculations.
lb butternut squash
oz can reduced-sodium chicken broth
rosemary + garlic seasoning
extra virgin olive oil
1.Preheat oven to 400 degrees.
2.Place butternut squash in microwave for 2-3 minutes to soften squash before slicing.
3.Slice the squash lengthwise down the center from top to bottom.
4.Scoop out seeds from squash.
5.Slice onion down center.
6.Spray a roasting pan with nonstick cooking spray.
7.Place squash halves and onion onto roasting pan. Sprinkle with extra virgin olive oil.
8.Bake squash and onions in oven for 35-40 minutes.
9.Remove squash and onions and allow to cool.
10.Peel and dice apples and add to crock pot.
11.After squash and onions have cooled, remove skin and chop squash. Add to crock pot. Dice onions and add to crock pot.
12.Add chicken broth, rosemary + garlic blend, salt and pepper to crock pot.
13.Stir all ingredients to mix and cook on high for 4 hours or on low for 8 hours.
14.After squash has cooked, remove bay leaves and using an immersion blender or blender, blend to desired consistency.
15.To serve, top with a Tbsp of light sour cream and fresh chives (optional).