This is such a rich soup that you would think it was full of calories and would be bad for you. It’s not. In fact, it’s very healthy for you!
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1 1⁄2 Tablespoon
1 , peeled, seeded and cut into 1 inch cubes
Texas sweet onion
1 Medium, chop into chunks
1 , peeled
3 1⁄2 Cup (56 tbs) (Divided 1 Cup And 2 1/2 Cups)
1⁄4 Cup (4 tbs)
Peel the Butternut Squash and remove the seeds. Cut into about 1” chunks. Chop onion into chunks. Peel and separate the Garlic Cloves.
Drizzle olive oil over the squash mixture. Sprinkle kosher salt over the top.
Pour 1 cup of homemade chicken stock over the squash mixture.
Preheat oven at 350F degrees. Place the baking dish in the oven. Cook for about 1 to 1 1/2 hours until the butternut squash is soft.
Transfer the squash mixture to a Dutch oven. Add the rest of the chicken stock.
Add just a little bit of pepper and a little more salt. Cook at medium low covered for approximately 20 to 30 minutes.
Place the cooked squash mixture in a food processor or ninja. Add heavy cream and puree.
We all love butternut squash soup but it is a dish that packs a lot of calories and this discourages most of us from savoring it as often as well want to. Ramona Werst comes to the rescue here with this amazing video. Watch to know of a recipe that is delicious as well as heart healthy.