Name: Butternut Squash Soup
Yield: 6
Ingredients: 1 tbsp camelina oil (or avocado or canola oil); 1 onion; 1 clove garlic; 1 carrot; 1 squash (peeled and cubed); 1 litre low sodium vegetable stock; 1 cup milk (dairy, soy or almond); pinch cumin, parsley, chives, brown sugar (optional)

This soup uses camelina oil, which is a favourite of mine due to its high omega-3 content, high smoke point, and flavour.

Butternut Squash Soup

This low fat soup provides a serving of vegetables, a healthy dose of beta-carotene and so much flavour you'll forget it's good for you.

Servings

Butternut Squash Soup

This low fat soup provides a serving of vegetables, a healthy dose of beta-carotene and so much flavour you'll forget it's good for you.

Servings

Ingredients

1 tbsp camelina oil or avocado or canola oil
1 onion
1 clove garlic
1 carrot
1 squash peeled and cubed
1 litre low sodium vegetable stock
1 cup milk dairy, soy or almond
pinch cumin, parsley, chives, brown sugar optional

Servings:

Instructions

Saute the onion, carrot and garlic until soft. Add water, bouillon, squash and spices and bring to a boil. Simmer until squash is tender, approximately 40 minutes.
Puree in food processor until smooth. Return to pot and add milk before serving.

Recipe Notes

Nutrients Per Serving
Calories (kcal) 74
Fat (g) 1.2
Protein (g) 2.7
Carbohydrate (g) 17.3
Sugar (g) 3.4
Fibre (g) 2.6

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