Squash is often thought of as a summer vegetable, but it’s actually a year-round vegetable. There are two different types of squash, summer and winter, and both make for excellent squash soup.

Soup can be paired with a main entrée such as chicken, beef, or fish to complete the meal. The best part about squash soup is that it can provide you with your vegetables.

Vegetables may not be a favorite among some, but since they’re a must in the healthy world, it’s best to find ways to add them to your meals. My personal favorite is squash soup made with butternut squash. It’s an easy fix and a tasty dish!

Butternut Squash Soup Recipe

Yields: Around 4 servings (1 serving = 1 cup)

INGREDIENTS

• 1 lb butternut squash
• 2 cups low-sodium chicken broth
• 1 cup unsweetened almond milk
• ½ white onion, chopped
• 3 garlic cloves, minced
• 2-3 tbsp canola oil
• Reduced-fat shredded cheese (optional)
• Turkey bacon or turkey sausage, cooked (optional) 
• Salt and pepper to taste

INSTRUCTIONS

1. Cut the squash down the center and bake in your oven at 350 degrees until tender, typically around 1 hour maximum. Drizzle 1-2 tbsp canola oil on the open-faced squash and sprinkle each section with salt and pepper for flavoring.
2. While the squash is baking, place 1 tbsp of canola oil in a pan and sauté onion and garlic on medium heat until lightly golden.
3. When the squash is done baking, remove and let cool for about 5 minutes. Once the squash is cooled, take an ice cream scoop or spoon and scoop out the cooked squash from its shell.
4. In a food processer, blend squash, onion mixture, and chicken broth. Mix all ingredients until completely blended. You may have to break it into sections for the blending process.
5. Once your mixture is blended, add this soup to a stockpot woth 1 cup of unsweetened almond milk. This will make for a creamier version of the squash soup without adding a lot of calories. Simmer on low heat until evenly mixed.
6. Optional step: If you’re using this soup as your main entrée, I recommend adding turkey bacon or turkey sausage to the soup for the addition of protein. For flavor, I also like to add 1 oz of reduced-fat shredded cheese.