Pharmacy Notices
Lunch | Dinner

Butternut Squash Soup

  • 10 Mins

    Prep Time

  • 30 Mins

    Cook Time

  • 6

    Servings

  • 176 Calories
  • 7g Fat
  • 36g Carbs
  • 5g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 6 Servings
  • 176 Calories
  • 7g Fat
  • 36g Carbs
  • 5g Protein
  • 40 Mins Total Time
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Yellow Onion, thinly sliced
  • 2 Cloves Garlic, minced
  • 2 lbs Butternut Squash, washed, peeled and cubed
  • 1 Granny Smith Apple, washed, peeled, cored and thinly sliced
  • 2 Cups Low-Sodium Chicken Stock (add more liquid for a thinner consistency)
  • 2 Bay Leaves
  • 1 Tsp Rosemary, dried
  • 1 Tsp Oregano, dried
  • ½ Tsp Nutmeg, dried
  • 1½ Cups Cooked Quinoa
  • Salt and Pepper, to taste
Recipe adapted from williams-sonoma.com

Nourishment Note

Instructions

  • 6 Servings
  • 176 Calories
  • 7g Fat
  • 36g Carbs
  • 5g Protein
  • 40 Mins Total Time
  • 1

    Wash Hands Before beginning soup, wash hands thoroughly.

  • 2

    Combine and Cook Ingredients In a large pot, over medium-heat, heat the extra virgin olive oil. Add the onion and cook until soft, about 5 minutes. Stir in the garlic. Add the butternut squash, apple, broth, bay leaves, spices, and salt and pepper. Stir. Bring the mixture to a boil, then reduce heat to medium-low. Cover pot halfway and allow to simmer for 30 minutes.

  • 3

    Blend Ingredients Remove the bay leaves. Using an immersion blender, puree the soup directly in the pot until smooth. (Or carefully pour into a blender, or food processor, and puree).

  • 4

    Add Quinoa Add ½ cup quinoa to the bottom of each bowl, ladle soup over top and enjoy.

  • 5

    Wash Dishes Remember to wash dishes in hot, soapy water, sanitize cooking tools and surfaces, and thoroughly wash hands when finished.

Recipe adapted from williams-sonoma.com

Allergen Swap

  • NNone

    No allergens for this recipe

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