Low Calorie Squash Soup
Highlighted under: Healthy & Light
A delicious and hearty low calorie squash soup that's perfect for a warm meal any time of the year.
This low calorie squash soup is a comforting dish that brings warmth and flavor to your table. Packed with nutrients and a beautiful golden color, it’s a guilt-free delight!
Why You'll Love This Recipe
- Creamy texture without the extra calories
- Rich, savory flavor that satisfies your cravings
- Perfect for meal prep and easy to store
The Benefits of Butternut Squash
Butternut squash is not only delicious but also packed with nutrients. It is an excellent source of vitamins A and C, which are essential for maintaining healthy skin and a robust immune system. The high fiber content aids in digestion and helps keep you feeling full, making it a perfect ingredient for a low-calorie soup.
Additionally, butternut squash is rich in antioxidants, which are vital for combating oxidative stress in the body. Including this vibrant vegetable in your diet can contribute to overall health and wellness, making this low-calorie squash soup a smart choice for any meal.
Perfect for Any Occasion
This low-calorie squash soup is versatile and can be enjoyed year-round. Whether you're looking for a cozy dinner on a chilly evening or a light starter for a summer gathering, this soup fits the bill perfectly. Its creamy texture and savory flavor make it a comforting choice that everyone will love.
Moreover, this soup can be easily adapted to suit different tastes. Feel free to experiment with spices and additional vegetables to create your own unique variations. This adaptability allows you to serve a new twist on a classic dish every time you make it.
Meal Prep Made Easy
If you love meal prepping, this low-calorie squash soup is an ideal addition to your weekly routine. It stores well in the refrigerator for up to five days, and it also freezes beautifully, allowing you to enjoy a healthy meal whenever you need it. Just reheat and serve for a nutritious option in no time.
Packing this soup for lunch is also a great way to control portions and calories. You can easily take it to work or school in a thermos. Pair it with a whole-grain roll or a side salad for a complete, satisfying meal that keeps you energized throughout the day.
Ingredients
Ingredients
Ingredients for Low Calorie Squash Soup
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon olive oil
- Salt and pepper to taste
- Optional toppings: pumpkin seeds, fresh herbs
Make sure to prepare all the ingredients before starting to cook for a smooth process!
Instructions
Cooking Instructions
Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
Cook the Squash
Add the cubed butternut squash to the pot, stirring to combine. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes, or until the squash is tender.
Blend the Soup
Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
Season and Serve
Season with salt and pepper to taste. Serve hot, garnished with pumpkin seeds or fresh herbs if desired.
Enjoy your healthy and delicious low calorie squash soup!
Storage Tips
To maximize freshness, store your low-calorie squash soup in an airtight container. If you plan to freeze it, ensure that the soup has cooled completely before transferring it to freezer-safe containers. This will help maintain its creamy texture and flavor when reheated later.
When reheating frozen soup, it's best to thaw it overnight in the refrigerator. Reheat on the stove over low heat, stirring occasionally to achieve the desired consistency. If the soup appears too thick, simply add a splash of vegetable broth or water to loosen it up.
Nutritional Information
One serving of this low-calorie squash soup is not only filling but nutritious. Each bowl is low in calories while providing essential vitamins and minerals. It's a fantastic option for those looking to maintain a healthy lifestyle without sacrificing flavor.
By using fresh ingredients and wholesome vegetables, you can enjoy a hearty soup that aligns with your dietary goals. The soup is low in fat and high in fiber, making it a great choice for weight management while still being incredibly satisfying.
Serving Suggestions
For an extra touch of flavor, consider pairing your low-calorie squash soup with crusty bread or a light side salad. A sprinkle of croutons can add a delightful crunch, while a dollop of yogurt or a drizzle of balsamic glaze enhances the taste profile.
Feel free to customize your toppings as well. Adding roasted pumpkin seeds not only provides a satisfying crunch but also boosts the nutritional value with healthy fats and protein. Fresh herbs like parsley or chives can elevate the presentation and add a burst of freshness to each bowl.
Questions About Recipes
→ Can I use frozen squash?
Yes, frozen squash can be used as a convenient alternative.
→ How long can I store the soup?
The soup can be stored in the refrigerator for up to 5 days.
→ Can I freeze this soup?
Absolutely! It freezes well for up to 3 months.
→ What can I serve with this soup?
This soup pairs well with a side salad or crusty bread.
Low Calorie Squash Soup
A delicious and hearty low calorie squash soup that's perfect for a warm meal any time of the year.
Created by: Aubrey Whitman
Recipe Type: Healthy & Light
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
Ingredients for Low Calorie Squash Soup
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon olive oil
- Salt and pepper to taste
- Optional toppings: pumpkin seeds, fresh herbs
How-To Steps
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
Add the cubed butternut squash to the pot, stirring to combine. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes, or until the squash is tender.
Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
Season with salt and pepper to taste. Serve hot, garnished with pumpkin seeds or fresh herbs if desired.
Nutritional Breakdown (Per Serving)
- Calories: 150 kcal
- Total Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 30g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 4g