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Low Sodium Butternut Squash Soup (10.24.13)

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Posted at 6:00 AM, Oct 24, 2013
and last updated 2013-10-24 15:37:37-04
  • 1 TBSP olive oil
  • 1 medium onion, chopped
  • 3 large carrots, peeled and grated
  • 1/8 TSP cinnamon
  • 1/8 TSP nutmeg
  • 4 Cups of cubed butternut squash
  • 3 Cups no-sodium or low-sodium chicken or vegetable broth
  • 1/2 cup non-fat sour cream
  • 2 green onions, diced
  • No-Salt Seasoning and Black Pepper, to taste

Heat olive oil in a large soup pan over medium to high heat. Saute onion and carrots with cinnamon, nutmeg, no salt seasoning and pepper for 2-3 minutes. Add the squash and broth.  Bring to a boil; reduce heat to medium to low. Cook for 2-25 minutes or until squash is soft. Puree with an emersion blender. Top each serving with desired amount of sour cream and a few chopped onions. Serve immediately.

Sponsor: Intermountain Medical Center Heart Institute