Butternut Squash Soup
Every fall season this Butternut Squash Soup is a big hit in our dining room at the Pritikin Longevity Center. It has loads of rich velvety flavor but no added fat like butter or oil - typical ingredients in other butternut squash soups. That means our Pritikin version checks in at about one-third the calories.
Yield: 12 people
- 1 cup onions chopped
- 1 butternut squash peeled and chopped
- 3-1/2 tablespoons garlic minced
- 2 teaspoons white pepper
- 3-1/2 tablespoons apple juice concentrate thawed
- 3 quarts vegetable stock (low sodium)
- 2 cups Italian parsley minced
- 1 tablespoon fresh thyme leaves picked from stems
- Preheat oven to 400º.
- Place the chopped onions and half of the squash on a nonstick baking tray and roast in oven until fork tender, about 25 minutes.
- In a food processor, puree the roasted onions and squash.
- Add puree and rest of ingredients, except parsley and thyme, to a stockpot. Adjust seasonings to taste, if needed.
- Cook on stove over medium heat for about 20 minutes. Stir in parsley and thyme.