Easy Butternut Squash Soup Recipe

I recently had dinner at a new friend’s house. We met in childbirth class and we have infants about a week apart! Her husband wanted to “impress” me with his healthy culinary skills. (and he did!) Part of the dinner he served was this butternut squash soup that he was very proud to say was made without any cream. It was absolutely delicious, and he shared the recipe with me, so I wanted to share it with all of you! I calculated the nutritional information which I included below too. It’s perfect for cold fall and winter months as part of a light lunch and has just a few key ingredients making it super simple to throw together at a moment’s notice. Plus it’s a great way to get more veggies in your diet. See his recipe below and try it out for yourself! Butternut Squash Soup Image reprinted with permission from http://www.theprofessionalpalate.com and http://www.healthyaperture.com Ingredients  4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed 2 tablespoons unsalted butter (1/4 stick) 1 medium Granny Smith apple (about 8 ounces) 1/2 medium yellow onion 2 1/2 cups low-sodium vegetable or chicken broth 2 1/2 cups water 1/4 teaspoon freshly ground black pepper, plus more as needed Directions  Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it o...
Source: Balanced Health and Nutrition Rebecca Scritchfield's Blog - Category: Nutritionists and Food Scientists Authors: Tags: cooking eating healthy food recipes butternut squash soup healthy recipe sage Source Type: blogs