DirectionsStep1Heat a large pot over medium heat, add in the olive oil and the onions. Sprinkle with salt and cook, mixing often until the onions start to soften. About 8 minutes.Step2Add in the garlic and cook for an additional minute or two, until fragrant.Step3Add in the vegetable broth and butternut squash. Bring to a boil over high heat, then lower to a simmer.Step4Cook until butternut squash is soft when pierced with a fork. About 15 minutes.Step5Use an immersion blender to blend until smooth, then add in the pumpkin pie spice, taste and add in salt and pepper as needed.Step6Serve hot, with desired toppingsIngredientsIngredients1 teaspoonOlive Oil1 Onion (chopped)½ teaspoonSalt2 Garlic Cloves6 cupsVegetable Broth3 cupsCubed Butternut Squash (seeds and skin removed)¼ teaspoonPumpkin Pie Spiceadd Pepper1 tablespoonCream (or coconut milk)½ tablespoonPumpkin Seeds2 tablespoonsMicro Cilantro (chopped)2 tablespoonsParsley (chopped)1 teaspoonHemp Seedsadd Low Calorie Grilled Cheese Sandwiches (Just 238 Calories)add Low Calorie Baguette (Just 29 Calories)See moreNutritionalNutritional87 Calories2.6 gTotal Fat9 gCarbohydrate1,150 mgSodium7 gProteinFrom loseweightbyeating.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Low Calorie Butternut Squash Soup
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WEBSep 11, 2020 · Cut squash into cubes and place in a large stockpot. Cover squash with chicken broth and bring to a gentle boil. Cook squash until …
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WEBJan 2, 2022 · Add the squash, apple, onion to a large dutch oven. Add the stock. Bring to a boil, then reduce to medium heat and simmer (stirring occasionally) for 15 to 20 minutes, or until the squash is tender. Blend. …
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WEBAdd olive oil and chopped onion to the soup maker blender and put the lid on the blender. Turn on blender to low setting for 5 minutes. Add stock, maple syrup and seasonings, …
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