Butternut Squash Soup Recipe Lower Fat

Quick and easy Butternut Squash Soup recipe is easy to make with the help of a juicer. Made from fresh ingredients the soup is lower fat than most.
1. slice the bottom off my squash so the squash sits upright on the cutting board. I usually work on the neck separately from the bottom. I trim my squash with a knife taking off only a sliver of the rind.
2. There is not much waste on the outside, and leftover bits of rind will show greenish tinge, that you have to trim off.
3. I used this squash just in time. The seeds are in the lower part of the squash, and you can see that this squash is starting to dry. The squash will dry and rot from the seed pod out.
4. Continue juicing your butternut squash slices bit by bit with the chicken stock. You should have enough chicken stock to do all the butternut slices. 5. Cut your stalk into bits and add your three pieces of onion (three slices) into one of the cups. You want to juice that up too. Way more flavor.
6. Empty each cup into your sautee' pan and check for any lumps. Lumps will have to be re-juiced. If you run out of stock, use the water.
butternut squash soup recipe
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Servings:  4
Prep Time:  20 minutes
Total Time:  60 minutes

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Butternut Squash, Water, Light Cream, Butter, Dill, Celery, Onion, Salt and Pepper to Taste

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