Best 3 Almost Fat Free Vegetarian Butternut Squash Soup Recipes

Butternut squash soup is a comforting and flavorful dish that is perfect for a cold day. It is also a healthy option, as it is low in calories and fat, and it is packed with vitamins and minerals. If you are looking for a delicious and healthy way to warm up this winter, then you should try making butternut squash soup. There are many different recipes for butternut squash soup, so you can find one that suits your taste. Some recipes call for adding cream or butter to the soup, but if you are looking for a fat-free option, you can simply omit these ingredients. You can also add other vegetables to the soup, such as carrots, celery, or onions, to make it even more nutritious.

Check out the recipes below so you can choose the best recipe for yourself!

ALMOST FAT-FREE VEGETARIAN BUTTERNUT SQUASH SOUP

Almost Fat-Free Vegetarian Butternut Squash Soup image

This soup is easy, almost fat-free (with no added oil or butter), 100% vegetarian, and 100% tasty. It's my own concoction based on my own "Basic Vegetable Soup." I'm giving the ingredients I used, but you can substitute ingredients that you prefer. I like to have Butternut Squash soup in the winter, but I think it's great and healthy any time of year. I used 1/2 of a butternut squash because I used the other half to make "Potato-free French Fries."

Provided by MissLinguist

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups vegetable broth (may substitute water)
1 lb butternut squash (half of a medium-sized squash)
1 small zucchini
1/2 cup red lentil
1/2 red bell pepper
1/2 teaspoon curry powder
1/4 teaspoon nutmeg
black pepper

Steps:

Remove seeds, peel, and cut the squash into small 1 inches cubes.
Cut the zucchini and bell pepper into small chunks.
Put all ingredients except spices into a 2 quart saucepan, and bring to a boil.
Simmer, covered, on low heat for 30 minutes (the lentils will split--this is normal and you may use this as an indication that all of the ingredients are cooked).
Do not drain the liquid.
Pour the soup into a blender, add spices, and blend until smooth.

Nutrition Facts : Calories 144.2, Fat 0.8, SaturatedFat 0.2, Sodium 9.6, Carbohydrate 29.6, Fiber 5.6, Sugar 3.7, Protein 7.7

VEGAN BUTTERNUT SQUASH SOUP

Vegan Butternut Squash Soup image

This is my famous butternut squash soup recipe and it just so happens to be a perfectly vegan main dish! There are lots of warm spices and because the veggies are all cooked slowly until soft, when blended it becomes so creamy, without any cream added! Please enjoy!

Provided by The Simmering Pot

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
2 large onions, chopped
4 cloves garlic
1 (2 inch) piece ginger, minced
1 ½ teaspoons salt, divided
½ teaspoon allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon paprika
¼ teaspoon ground cloves
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon red pepper flakes
1 butternut squash, peeled and chopped
1 yam, peeled and chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 quart water, or as needed
2 tablespoons maple syrup
1 tablespoon apple cider vinegar

Steps:

Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in 1/2 teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chile flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 50.8 g, Fat 5.1 g, Fiber 8.1 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 620.2 mg, Sugar 11 g

VEGETARIAN BUTTERNUT SQUASH CURRY SOUP

Vegetarian Butternut Squash Curry Soup image

This vegetarian Thai red curry soup gets its creaminess from coconut milk and can be made completely plant-based (vegan) by omitting the heavy cream. The spiciness will vary with the heat of your curry paste. An immersion blender works best for making this soup.

Provided by Jeannette

Time 1h50m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon coconut oil
1 cup chopped onions
1 tablespoon tomato paste
1 teaspoon red curry paste, or more to taste
3 cloves garlic, minced
3 pounds butternut squash cubes
1 small tart apple - peeled, cored and chopped
2 cups water, or as needed to cover
1 (14 ounce) can coconut milk
1 tablespoon grated fresh ginger
1 teaspoon white sugar
½ teaspoon salt, or more to taste
½ cup heavy cream

Steps:

Heat coconut oil in a large pot over medium heat; stir in onions. Cook and stir until onions are soft and starting to brown, about 5 minutes. Reduce heat to low and continue cooking and stirring until onions are very tender and caramelized, at least 30 minutes more.
Add tomato paste and 1 teaspoon curry paste; cook, stirring constantly, for 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add butternut squash and apple; cook, stirring constantly, until evenly coated with spices, 1 to 2 minutes.
Pour just enough water into the pot to almost cover squash and apple. Stir, increase heat to high, and bring to a boil. Reduce heat to medium, cover, and simmer, stirring occasionally, until squash is very tender, 30 to 45 minutes.
Reduce heat to low and stir in coconut milk and ginger. Puree soup with an immersion blender until smooth. Add sugar and salt, and more curry paste if needed. If soup isn't smooth enough, cook an additional 20 to 30 minutes and puree again.
Stir in heavy cream. Add more water if soup is too thick. Taste and adjust seasonings. Serve hot.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 35.9 g, Cholesterol 27.2 mg, Fat 24.3 g, Fiber 6.3 g, Protein 4.9 g, SaturatedFat 19 g, Sodium 260.3 mg, Sugar 9 g

Tips:

Choose ripe, firm butternut squash for the best flavor.
Roasting the butternut squash before pureeing it enhances its sweetness and flavor.
Use a high-powered blender or food processor to get a smooth and creamy soup.
Add vegetable broth or water to achieve the desired consistency.
Season the soup to taste with salt, pepper, and other spices.
Garnish the soup with fresh herbs, roasted nuts, or seeds for extra flavor and texture.

Conclusion:

Almost Fat-Free Vegetarian Butternut Squash Soup is a delicious, healthy, and comforting soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. This soup is a great way to get your daily dose of vegetables and is also a good source of fiber and vitamins. So next time you are looking for a quick and easy meal, give this Almost Fat-Free Vegetarian Butternut Squash Soup a try. You won't be disappointed!

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