Ingredients for Almost Fat Free Vegetarian Butternut Squash Soup
- 4 cups vegetable broth
- 1/2 medium butternut squash (about 1 1/2 lbs)
- 1 medium zucchini (about 1 cup chopped)
- red lentil
- 1/2 bell pepper (any color, about 1/2 cup chopped)
- curry powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
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How to Make Almost Fat Free Vegetarian Butternut Squash Soup
- Preheat oven to 400°F (200°C).
- Remove seeds and peel 1/2 a medium butternut squash (approximately 1.5 lbs). Cut into 1-inch cubes.
- Cut 1 medium zucchini (approximately 1 cup chopped) and 1/2 a bell pepper (any color, approximately 1/2 cup chopped) into small chunks.
- In a 2-quart saucepan, combine the butternut squash, zucchini, bell pepper, 4 cups vegetable broth, 1 (14.5 ounce) can diced tomatoes (undrained), and 1 teaspoon salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the squash is tender.
- Carefully transfer the soup to a blender (or use an immersion blender).
- Add 1/2 teaspoon black pepper, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cinnamon. Blend until completely smooth.
- Taste and adjust seasonings as needed. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
14g
Fat
0g
Carbs
9g
