Warm and savory, this soup is great as a starter or shines as the main course on a cold day.
Recipe by Joshua George, RD, Bariatric Dietician with the Bariatric and Metabolic Surgery Center of Cooper University Health Care.
Makes about 4 cups of soup
Ingredients:
1 teaspoon unsalted butter
½ white onion, minced
3 cloves garlic, minced
3 carrots, peeled and chopped
4-5 cups roasted butternut squash (click here to learn how!)
16 ounces chicken broth
4 ounces non-fat sour cream
¼ cup parmesan cheese, grated
Pinch salt and pepper
Directions:
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In large pot, sauté onions, garlic, carrots, salt, and pepper in melted butter over medium high heat.
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Add broth and butternut squash, and bring to a boil. Then, reduce heat and simmer for 10-20 minutes.
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Blend butternut squash in a blender or using an immersion (stick) blender until it reaches your desired consistency. You may have to add additional broth to thin it out, add 4 ounces at a time.
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Add sour cream and parmesan cheese. Taste for salt and pepper.