This is one of my favorite healthy eating tips and I’ve paired it with one of my most favorite skinny recipes ever! So just as the weather starts to cool down, Fall is way too comfortable and even Winter is peeking in at us, this is the perfect time to share this post. Who doesn’t love a warm bowl of super satisfying, nutritionally dense and overwhelmingly delicious soup during the holiday season anyway?
Sneaky Little Healthy Eating Tip
The holidays aren’t known for being all that skinny. And the fact that you’re bundled up half the time certainly makes shoving the extra little cookie or turkey leg down a lot easier. So let me heed you this simple secret…filling up on low calorie soup before a meal can save you calories in the long run. Soups have a lot of water in them, which make you feel fuller for less calories. I remember reading somewhere that when people start a meal with low calorie, broth based soups, they consume 25% fewer calories throughout their meal.
Now that’s just sound, healthy eating advice. The sneaky part comes in when you pick a delicious, rich creamy soup that is still low in calories, but uber satisfying in addition to being filling. This Skinny Butternut Squash Soup is a winner in every way! It’s great to make ahead of time, vegetarian, vegan and gluten free! It tastes like it’s full of cream, butter and saturated fat, but it’s not!
Skinny Butternut Squash Soup
- 1 ½ lbs Butternut Squash
- 1 large Yellow Onion
- 1 ½“ piece peeled Fresh Ginger
- 2-4 Garlic Cloves
- Spray Olive Oil
- 2 ½ cups Unsweetened Vanilla Almond Milk
- Salt and Pepper to taste
- Preheat oven to 375°.
- Prepare your squash by peeling, removing seeds and cutting into 1” cubes*.
- Prepare the onion by peeling, and chopping into large slices.
- Prepare garlic and ginger by peeling and mincing and add all 4 ingredients to a large baking dish.
- Toss all your veggies with spray olive oil and bake for 50 minutes or until tender. Check them 2-3 times to toss and make sure they don’t burn. Let them cool for about 10 minutes.
- If you have a high speed blender like a BlendTec, just put it all in and hit the soup button. If you’re working with a regular blender, place about 1/3 of squash mixture and 1 cup of almond milk in a blender and blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and milk.
- If the soup has cooled beyond your preference, simply cook over medium heat 5 minutes or until thoroughly heated.
- Season with salt and pepper and serve.
*A less dangerous way to prepare the squash is to put the entire squash in the oven on a baking sheet at 425 and roast for like 90 min and peel and seed it when it’s cooked. It takes a little longer, but could save you some fingers. If you go this route, you can just roast your onions, garlic and ginger for 20-30 minutes and add all ingredients to the blender.
Nutrition & Serving: This entire recipe has only 450 calories, 11 grams of protein, 20 grams of fiber, 146% calcium, 266% vitamin C, 1472% vitamin A and 37% of daily iron needs. It makes about 4 cups, so divide as you best see fit! If you follow Color Yourself Skinny, 2 cups would equal one serving and it would be an Orange Lunch.
- Make a huge batch of this and have on hand to fight cravings all winter long.
- Use this as an appetizer course in your large holiday meals to keep people from over-eating.
- Have this on hand for late night snacks when you have a little sweet tooth. Yes, it’s that good.
- Use this as a satisfying soup in my 3 Day Liquid Detox.
Enjoy this Skinny Butternut Squash soup recipe all winter long!
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