Search

SugarBee® Creamy Butternut Squash Soup with Pumpkin Seed Croutons

A naturally sweet, creamy, silky & comforting soup that’s dairy-free. Packed with nutrients and brimming with flavor and a gorgeous color. Swapping traditional croutons for pumpkin seeds keeps it low-carb, and adds protein.

Created by: Annessa Chumbley, RD
Created for: Chelan Fresh

INGREDIENTS

  • 1 sweet onion, diced 
  • 4 cups cubed butternut squash 
  • 4 cups vegetable broth 
  • 1 large Sugar Bee apple, roughly chopped (not peeled) 
  • 1 teaspoon kosher salt, divided 
  • 1/2 cup pumpkin seeds 
  • 1/4 teaspoon garlic powder 
  • 1/4 teaspoon paprika

METHOD

  1. Heat a medium pot over medium-high heat, and spray with cooking spray, or use a tablespoon of olive oil. Add onion and sauté until it is lightly browned, about 7 minutes. 
  2. Add broth, scraping the brown bits on the bottom of the pan as you add it. Gently add butternut squash and apple. Sprinkle in 3/4 teaspoon kosher salt. Bring soup to a boil, then reduce heat and simmer for 10 minutes, until squash is fork-tender. 
  3. Meanwhile, heat the oven to 400º.  Sprinkle pumpkin seeds on a baking sheet, spray them lightly with cooking spray, and toss with 1/4 teaspoon kosher salt, garlic powder and paprika. Bake for 5 minutes until they are lightly toasted. 
  4. Remove soup from heat, and carefully add soup in batches to a blender (alternatively, use an immersion-blender). Blend entire soup until smooth and creamy.  Then add it back to the pot or pour it to serve. Sprinkle each bowl with Pumpkin Seed “croutons”.  Enjoy!
No Comments

Sorry, the comment form is closed at this time.