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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium butternut squash, halved, seeds removed
1 small ripe Bartlett pear, peeled, cored and diced
1 large shallot, quartered
1 tablespoon fresh grated ginger
2 ¼ cup chicken or vegetable broth
½ cup heavy cream, plus more for garnish
pinch nutmeg
¼ teaspoon kosher salt
Directions:
Directions:
Place the squash, pears, shallots, ginger and broth in the slow cooker.

Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.

Remove squash from skin and discard the peel. Stir in heavy cream and nutmeg.

Blend in a blender or using an immersion blender until smooth.

Season with salt and black pepper and garnish with more heavy cream and nutmeg, if desired.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You can use coconut milk rather than heavy cream. Based on coconut milk, the nutritional info is as follows: Serving: 1 ¼ cups, Calories: 132kcal, Carbohydrates: 25.5g, Protein: 3g, Fat: 3g, Saturated Fat: 2.5g, Sodium: 275mg, Fiber: 6g, Sugar: 10g.

This can be eaten alone as a light meal that is low-cal, or served with your favorite bread, a salad or sandwich, or dinner starter.

 

 

 

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