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Latin Style Butternut Squash Soup

  • Prep 15 min
  • Total 25 min
  • Ingredients 12
  • Servings 6

Ingredients

2
tablespoons olive oil
1/2
cup chopped onion
1
clove garlic, cut in half
6
cups peeled, seeded and chopped butternut squash*
2
cups Progresso™ chicken broth (from 32-oz carton)
1
tablespoon chopped fresh thyme leaves
2
dried bay leaves
1/2
teaspoon salt
1/4
teaspoon freshly ground black pepper
1
can (12 oz) evaporated milk
1/4
teaspoon ground nutmeg
Salt, if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
3 1/2g
16%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
550mg
23%
Potassium
540mg
15%
Total Carbohydrate
20g
7%
Dietary Fiber
4g
17%
Sugars
9g
Protein
6g
% Daily Value*:
Vitamin A
270%
270%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

*Some stores sell frozen organic butternut squash pieces.

What makes this soup Latin style? Evaporated milk, onion, garlic, fresh thyme and bay leaves make this all-time butternut squash favorite a must!

Two easy ways of peeling the butternut squash: -Cut squash into pieces, removing seeds, and microwave until soft. -Remove both ends, and cut it into 2 cylinders. Then remove rind with a serrated knife as if you are peeling a pineapple. Then cut those pieces in half, remove seeds and chop.

Directions

  • 1 In 5-quart Dutch oven, heat olive oil over medium-high heat. Cook onion in oil 2 to 3 minutes, stirring frequently, until translucent. Stir in garlic; cook 1 minute. Stir in squash; cook 2 to 3 minutes to coat with oil. Stir in broth, thyme, bay leaves, salt and pepper. Heat to boiling. Cover and simmer 10 to 15 minutes or until toothpick inserted in squash comes out easily. Remove bay leaves. Let stand 15 minutes to cool.
  • 2 In blender, place butternut squash mixture and 1 cup of the broth; discard remaining broth. Cover; blend (in batches, if necessary). Add milk.
  • 3 In 5-quart Dutch oven, pour blended soup mixture. Add nutmeg and salt. Heat until hot.

What makes this soup Latin style? Evaporated milk, onion, garlic, fresh thyme and bay leaves make this all-time butternut squash favorite a must!

Rate and Comment

What makes this soup Latin style? Evaporated milk, onion, garlic, fresh thyme and bay leaves make this all-time butternut squash favorite a must!