2 Butternut Squash, Cooked About 3 pounds of cooked squash See working with Butternut Squash
2 TBS. Agave Nectar
Gather onion, carrot, celery and garlic.
Place in hot pan with oil.
Cook and stir for a few minutes.
Onions should just begin to brown.
Gather potato, tomato and corn.
Add to the pot: add the water also.
Bring to a simmer and cook about half an hour.
While soup is cooking, bake the squash.
Also, make the spice broth:
Add all spice broth ingredients to a pan.
Bring to a boil for one minute.
Take spice broth off of the heat.
Let spice ingredients steep for half hour.
When potatoes and carrots are soft, soup is cooked.
Strain spice broth into soup.
Add cooked squash and Agave Nectar to soup.
Soup is now ready to be blended.
Add small amounts of the soup to a blender.
Process in batches until all soup is blended.
Place blended soup into a large bowl.
Chill soup until needed.
To serve: Heat soup and serve.
New Taste Thinking:
Butternut Squash soup is very popular these days. The recipe on this page is designed to show the natural flavor of the squash and relies on a number of other healthy ingredients to compliment that flavor.
Serving Size 3/4 Cup Servings Per Recipe 20 Calories 77 Calories from Fat 19 Total Fat 2g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 141mg Total Carbohydrate 15g Dietary Fiber 2g Sugars 5g Protein 1g