Low Fat Butternut Squash Soup Recipes

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LOW FAT BUTTERNUT SQUASH SOUP



Low Fat Butternut Squash Soup image

Make and share this Low Fat Butternut Squash Soup recipe from Food.com.

Provided by KitchenWitch77

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

4 1/2 cups butternut squash, peeled and cubed
1 medium onion, chopped
2 cups low-fat chicken broth
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
1 1/2 teaspoons garam masala
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
2/3 cup low-fat plain yogurt

Steps:

  • Cut squash into quarters and seed; place in a plastic bag and microwave on HIGH for approximately 5 minutes.
  • Remove from bag, peel and chop.
  • Place squash, onion, broth, and spices in saucepan and bring to a boil over medium-high heat.
  • Reduce heat and simmer for 25 minutes or until squash is fully cooked.
  • Remove from heat and puree with a stick blender until smooth.
  • Reduce heat on stove to low and slowly stir in plain yoghurt.
  • Add more spices if needed.
  • Reheat and serve.

ALMOST FAT-FREE VEGETARIAN BUTTERNUT SQUASH SOUP



Almost Fat-Free Vegetarian Butternut Squash Soup image

This soup is easy, almost fat-free (with no added oil or butter), 100% vegetarian, and 100% tasty. It's my own concoction based on my own "Basic Vegetable Soup." I'm giving the ingredients I used, but you can substitute ingredients that you prefer. I like to have Butternut Squash soup in the winter, but I think it's great and healthy any time of year. I used 1/2 of a butternut squash because I used the other half to make "Potato-free French Fries."

Provided by MissLinguist

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups vegetable broth (may substitute water)
1 lb butternut squash (half of a medium-sized squash)
1 small zucchini
1/2 cup red lentil
1/2 red bell pepper
1/2 teaspoon curry powder
1/4 teaspoon nutmeg
black pepper

Steps:

  • Remove seeds, peel, and cut the squash into small 1 inches cubes.
  • Cut the zucchini and bell pepper into small chunks.
  • Put all ingredients except spices into a 2 quart saucepan, and bring to a boil.
  • Simmer, covered, on low heat for 30 minutes (the lentils will split--this is normal and you may use this as an indication that all of the ingredients are cooked).
  • Do not drain the liquid.
  • Pour the soup into a blender, add spices, and blend until smooth.

Nutrition Facts : Calories 144.2, Fat 0.8, SaturatedFat 0.2, Sodium 9.6, Carbohydrate 29.6, Fiber 5.6, Sugar 3.7, Protein 7.7

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