Hannibal Regional Blog


Our blog offers content about healthcare, healthy living and the culture at Hannibal Regional.

butternut squash soupIngredients
1 large butternut squash cooked and peeled (see notes for directions)
1 bouillon cube (I use chicken but feel free to use vegetable or beef)
3 cloves of garlic (or 3 teaspoon minced garlic)
2 tablespoons olive oil
1 1/2 cups skim milk (or milk of choice)
Salt & pepper (optional)

Optional toppings: Toasted pumpkin seeds, crumbled bleu cheese or goat cheese, dried cranberries, crispy shallots, crispy bacon pieces, sage, Greek yogurt or low-fat sour cream.

In a large soup pot, add the oil. Heat for a few minutes over medium heat then add the garlic. Cook for a few minutes, or until it is light brown and crispy.
Add in the remaining ingredients, along with 1/2 cup of water. Use an immersion blender to puree the mixture into soup. Alternatively, you can also puree the mixture in a blender. If you would like the soup to be thinner add in more milk (or water) until you reach your desired consistency. Once pureed, heat the soup for a few minutes before serving.


Blog post provided by:
Katie Foster, RDN, LD,
Nutrition Services
Hannibal Regional