The Softest Butternut Squash Soup

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5 from 5 votes
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A kidney healthy squash soup with pepper and a touch of soy creamy preparation.

The Softest Butternut Squash Soup

The softest healthy and simple butternut squash soup you can cook. It's a great fall recipe to warm up a bit around the table.
5 from 5 votes
Low sodium | Vegan | Vegetarian
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Preparation 15 mins
Cooking 25 mins
Cooling time 10 mins
Total 50 mins
Course Appetizers, Soups
Method Cooktop
Servings 6
Calories 133 kcal

Ingredients
 
 

Vegetables to roast

  • cups butternut squash (Approximately 2lbs (1kg) per squash)
  • 2 3 celery stalks
  • 2 2 carrot
  • 2 2 yellow onions
  • 3 garlic cloves
  • 1 tbsp olive oil

Broth

  • 3 cups unsalted vegetable broth
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg

Instructions
 

  • Cook in a big pot the onions and the garlic cloves in olive oil over medium high heat until slightly golden.
  • Add the chopped ginger and cook 1 minute.
  • Add the butternut squash and the unsalted chicken broth.
  • Bring to a boil over high heat and let simmer on low heat for 20 minutes or until the butternut squash dice are very tender under the fork.
  • Let it cool down for at least 10 minutes.
  • Puree with a hand blender, a blender or food processor until very smooth.
  • Add pepper and creamy soy preparation before serving if desired.

Nutrition

Nutrition Facts
The Softest Butternut Squash Soup
Amount per Serving
Calories
133
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Sodium
 
44
mg
2
%
Potassium
 
752
mg
21
%
Carbohydrates
 
25
g
8
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
5
g
10
%
Vitamin A
 
17717
IU
354
%
Vitamin C
 
38
mg
46
%
Calcium
 
95
mg
10
%
Iron
 
1
mg
6
%
Phosphorus
 
101
mg
10
%
*5% or less is a little, 15% or more is a lot

This recipe is for informational purposes only.

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