Easy Healthy Butternut Squash Soup – Make it, eat it, love it. And don’t bother telling anyone it’s probably the healthiest thing they’ve eaten all week!
4 cups butternut squash, peeled and cut into 1 inch cubes
4 cups fat free milk, divided (may sub 1%)
3/4 cup diced onion
1/2 cup flour
2 tablespoons butter
2-3 teaspoons salt (or to taste)
1/4 teaspoon celery salt
1/4 teaspoon cumin
optional: 1-2 teaspoons smoked paprika
optional: fresh green onions or parsley
Place squash in a large microwave-safe container with a lid (such as a tupperware). Fill with about 1 inch of water. Place lid on top of container, slightly off-set so that one or two corners are uncovered. Microwave on high 3-4 minutes or until squash is very tender. Strainer liquid from container.
In a blender or food processor, blend squash with 1 1/2 cups milk until well pureed. Add diced onion, pulse 30 seconds more.
Transfer squash and onion puree to a large pot. Add remaining milk, butter, and flour. Cook over medium high heat 5-10 minutes, whisking throughout. Stir in salt, celery salt, cumin, and optional paprika. Garnish with chopped green onions or parsley if desired. Serve warm.