Butternut Squash Soup (50 calories)

Butternut Squash Soup makes me want to curl up in warm jammies!!!

 

This was a really simple soup to make, and I like that you can make it really early in the morning and put it in the crock pot to stay warm all day!  Its also really low in calories!  So low that you can snack on it all day!!  You just cant beat it!

CALORIES 50.  CARBS 11. FAT 1. PROTEIN 2.
(without cheese)

Ingredients:

1 butternut squash - $5.03

1 carrot - $0.26 (sliced thin)

1 celery rib - $0.75 (sliced thin)

1 onion, diced - $0.69

1 teaspoon ground sage 2/$3.00 (Dollar Store) 

1 teaspoon garlic powder 2/$3.00 (Dollar Store)

6 cups chicken broth - $2.59 for a container of 25 (Wylers Brand)

1/2 cup milk - $3.09 gallon

 

Total Price for all Items - $15.41

 

Total price for the items you used - $7.55 for your entire pot of soup.. which feeds 6 people!!!  Each serving is 2 cups each!! 

 

Feeling wealthy?  Pick up some Good Shredded Parmesan cheese and top each bowl of soup with a tablespoon!  Its only 24 extra calories and about 26 cents more per serving!! It really adds to the flavor!  I absolutely suggest serving it with the cheese.  Besides, who doesn't love cheese?!

 

Directions:

First, I should tell the hardest part of making the soup, is carving your squash.  Second, I should tell you its a WHOLE lot easier than you think!

Step one.  Get a BIG KNIFE! Cut off each end of the squash then slice it lengthwise. Its not hard to cut. The squash is pretty soft once you get through the tough exterior!  You will then take a spoon and scoop out the seeds.  It will look like this.

 



 

Start at the top (like shown) and the seeds all come out together. Once complete, cut the squash into large pieces and put in a big pot of hot water.

 

 

See? That was easy!

 

Now, bring the water to a boil and cook for 10 minutes.  Drain and allow to cool.  The squash now can easily be removed from the shell with a paring knife. 

 

Place 2 cups of diced squash back into the pot. and turn to medium heat. Add carrot, celery and onion, chicken broth, sage and garlic powder and stir. Bring to a boil on medium heat, then reduce heat and simmer, covered for 40 minutes.

 

Drain the soup, reserving the liquid.  Return the solid part of the soup to the pot, and using an electric mixer or immersion blender, puree.  Return the liquid to the pan, add milk and blend again.  Salt & Pepper to taste.  Transfer to a crock pot on warm or low to keep all day!

 

I am so addicted to this soup!  My kids call it "cheese soup" and put their broccoli in it!  Hey, whatever works, right? Enjoy!!  ~Evilone

 

Enjoy this soup with many meals, including my "Best Freaking Stuffed Peppers EVER!"