Cremini & Butternut Squash Soup Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 large butternut squash (about 5 pounds)
1 carton (32 ounces) reduced-sodium chicken broth, divided
1 large onion, chopped
1 tablespoon olive oil
1/2 pound chopped baby portobello (cremini) mushrooms
3 garlic cloves, minced
1 teaspoon minced fresh thyme
1/2 teaspoon rubbed sage
1/8 teaspoon ground nutmeg
1/4 cup heavy whipping cream
1/4 cup grated Romano cheese
Instructions
Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400 ° for 55-65 minutes or until tender.
Cool slightly; carefully scoop out flesh. Place in a food processor with 1 cup broth; cover and process until smooth.
In a large Dutch oven over medium heat, cook onion in oil until tender. Add mushrooms; cook 3-4 minutes longer or until tender. Add the garlic, thyme and sage; cook 1 minute longer. Stir in the nutmeg, squash puree and remaining broth. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Stir in cream; heat through (do not boil). Ladle soup into bowls; sprinkle with cheese.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment