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Butternut Squash Soup |  Vegetable/Fruit Day

A hearty soup warms up even the coldest of days.

Makes 4 servings. Uses 8 oz of daily vegetable allowance.

Ingredients
  • 12 oz butternut squash, cubed
  • ¼ tsp crushed red pepper
  • 8 oz cauliflower florets
  • ¼ tsp garlic powder
  • 1 medium onion, chopped finely
  • ½ tsp dried thyme
  • 2 cloves garlic, minced
  • ¼ cup minced parsley
  • 2 carrots, chopped and/or sliced
  • 1 celery stalk, sliced thinly
  • Salt
  • Pepper
  • 1 TBSP legal tomato paste
  • 2 bay leaves
  • 14 oz legal veggie broth
  • 14 oz water
  • PAM Olive Oil or other zero-calorie cooking spray
Directions
  • In a medium pot, heat PAM over medium heat.
  • Let onions cook for about 5 minutes.
  • Add in garlic, carrots, celery, crushed red pepper, thyme and ¼ tsp salt for another 5 minutes.
  • Stir in the tomato paste for about 1 minute.
  • Add in the butternut squash, cauliflower, veggie broth, water and bay leaves.
  • Bring to a boil then lower to a simmer.
  • Loosely cover the pot with a lid for 20 minutes.
  • Let the soup cool down a bit.
  • Take 2 cups of soup out of the pot.
  • In a blender, puree the 2 cups of soup until smooth.
  • Return the puree to the soup in the pot.
  • Mix together.
  • Add parsley.
  • Add salt and pepper to taste.
  • Enjoy!
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