McAlister’s Deli has the BEST autumn butternut squash soup. It’s delicious, filling and healthy! The downfall is they only serve it during season, so what do you do when it’s spring? I am OBSESSED with this soup, so here is a great recipe I’ve been using to make it at home and if you want to just buy it, you can buy Pacific’s Organic Creamy Butternut Squash Soup.
Servings: 6, Calories per Serving: 100-186 (Surprisingly great especially for a sweet tooth and low-cal)!
2 1/2 lbs pre-cut butternut squash or 1 large squash or 7-8 cups cubed
1 red bell pepper chopped
1 medium yellow onion chopped
3 cloves garlic chopped or 1 tbsp minced garlic
7 cups water
1 tbsp salt
2 tbsp brown sugar (or more to taste)
1/2 cup heavy cream or almond milk
Combine all ingredients except for the heavy cream or almond milk into into a large pot. Bring to a boil and simmer for about 30 minutes. Use a handheld blender to purée the soup until silky smooth. Or let cool and blend in a blender. Stir in heavy cream or almond milk and let simmer. Adjust seasonings and garnish with optionals pecans and melted cheese (additional calories).
* To make it sweeter and to eat it as a meal for dinner, I cut a sweet potato in squares and garnish with honey and brown sugar or cinnamon sugar and bake in the oven for 40 minutes and add it into the soup. This would increase the calories to about 250-350 calories per serving.
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