Low Calorie Squash Soup
Highlighted under: Healthy & Light
This Low Calorie Squash Soup is a deliciously creamy and nutritious option for any meal. Packed with flavor and easy to make, it's perfect for a cozy night in.
This Low Calorie Squash Soup is not only low in calories but also high in flavor. It's a perfect dish for those looking to maintain a healthy diet without sacrificing taste. Made with fresh squash and aromatic spices, this soup is both comforting and satisfying.
Why You'll Love This Recipe
- Creamy texture without the heavy calories
- Rich flavor from roasted squash and spices
- Quick and easy to prepare for busy weeknights
Nutritional Benefits of Squash
Butternut squash is a nutritional powerhouse, brimming with vitamins and minerals. It's an excellent source of vitamin A, which is vital for eye health and immune function. Additionally, it provides a good amount of vitamin C, enhancing skin health and boosting your immune system. With its rich orange color, butternut squash also contains antioxidants that help protect your body from oxidative stress.
Low in calories yet high in fiber, butternut squash is perfect for weight management. The fiber content aids digestion and helps you feel fuller for longer, making it a smart choice for those looking to maintain a healthy lifestyle. Incorporating this versatile vegetable into your meals can promote overall health while satisfying your taste buds.
Versatile Serving Suggestions
This Low Calorie Squash Soup is incredibly versatile and can be paired with a variety of accompaniments. For a heartier meal, consider serving it alongside whole grain bread or a fresh green salad. The creamy texture of the soup complements crunchy toppings like roasted pumpkin seeds or croutons, adding an enjoyable contrast in texture.
You can also enhance the soup with a dollop of Greek yogurt or a sprinkle of fresh herbs like cilantro or parsley. These toppings not only add flavor but also boost the nutritional profile of your meal. Experiment with different toppings to find your perfect combination!
Ingredients
Main Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon olive oil
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
Add the Squash
Add the cubed butternut squash to the pot and stir to combine. Cook for another 5 minutes.
Add Broth and Seasoning
Pour in the vegetable broth and add the ground cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender.
Blend the Soup
Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
Serve
Taste and adjust seasoning if necessary. Serve hot and enjoy your delicious low-calorie squash soup!
Tips for Perfecting Your Soup
For an extra layer of flavor, consider roasting the butternut squash before adding it to the pot. This method caramelizes the natural sugars in the squash, resulting in a deeper, more complex taste. Simply toss the cubed squash with a little olive oil and roast it in the oven until golden brown before adding it to your soup.
If you prefer a spicier kick, feel free to add a pinch of cayenne pepper or a splash of hot sauce when seasoning the soup. This can elevate the flavor profile significantly, making it a delightful option for those who enjoy a bit of heat in their meals.
Storage and Reheating Tips
Leftover squash soup can be stored in an airtight container in the refrigerator for up to five days. To keep the soup fresh, allow it to cool completely before sealing it in the container. This will help prevent condensation from forming, which can dilute the flavors.
When it comes to reheating, the soup can be easily heated on the stovetop over medium heat until warmed through. Alternatively, you can microwave individual portions in a microwave-safe bowl. Just be sure to stir occasionally to ensure even heating. Adding a splash of broth or water can help restore its creamy texture if it thickens during storage.
Questions About Recipes
→ Can I use other types of squash?
Yes, you can substitute with any variety of squash, such as acorn or pumpkin.
→ Is this soup vegan?
Yes, this soup is completely vegan as it uses vegetable broth.
→ How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
→ Can I freeze this soup?
Yes, this soup can be frozen for up to 3 months. Thaw and reheat before serving.
Low Calorie Squash Soup
This Low Calorie Squash Soup is a deliciously creamy and nutritious option for any meal. Packed with flavor and easy to make, it's perfect for a cozy night in.
Created by: Aubrey Whitman
Recipe Type: Healthy & Light
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
Main Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon olive oil
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
How-To Steps
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
Add the cubed butternut squash to the pot and stir to combine. Cook for another 5 minutes.
Pour in the vegetable broth and add the ground cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender.
Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
Taste and adjust seasoning if necessary. Serve hot and enjoy your delicious low-calorie squash soup!
Nutritional Breakdown (Per Serving)
- Calories: 150 kcal
- Total Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 350mg
- Total Carbohydrates: 30g
- Dietary Fiber: 5g
- Sugars: 4g
- Protein: 3g