Buttnernut Squash Soup (Low Sodium)

In winter, I get a butternut squash in my Odd Bunch box. My favourite way to use it is in this soup. I also add any still-usable aged vegetables I happen to have on hand. The potato makes it seem creamy without adding cream. It freezes well but separates as it thaws. Solved by just stirring. I have to watch sodium but you can add salt to your own liking. With the hot sauce the lack of salt is less noticeable.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté onions & celery in margarine. Meanwhile, prick squash all over with fork. Microwave squash on high 3 mins. Cool 'til can be handled. Peel & remove seeds. Cube. Peel & cube potatoes. When onion is translucent, add broth. Mince garlic. Add along with all other ingredients. Bring to a full boil then reduce heat. Simmer @1 hour Puree with immersion blender. Taste for seasoning. Serve with lemon juice & a small amt of salt if desired--I use 50/50 NaCl/KCl