Sophy's Butternut Squash SoupSubmitted by: EMS-WIFE
IntroductionI love butternut squash soup. Hated the price and fat content of the packaged stuff, so I did some research and came up with this one. I've added some extra veggies for flavor and texture. I love butternut squash soup. Hated the price and fat content of the packaged stuff, so I did some research and came up with this one. I've added some extra veggies for flavor and texture.
1 butternut squash (about 2 lbs)
1/2 sweet onion
2 tsp olive oil
1 carrot, unpeeled, scrubbed and diced
1 medium red potato, unpeeled, scrubbed and diced
4 cups soup broth (i like chicken)
1/2 med apple, peeled, cored, seeded and diced
2 Tbls unsalted butter
1 tsp salt
1/2 tsp pepper
large pinch parsley
1/4 tsp nutmeg
In a small pot, sautee onion with olive oil until soft. Remove to a small bowl. Add 1 cup water, carrot & potato and cook until soft. Set aside.
In a large soup pot, heat 4 cups broth, add prepared squash, cooked onion, apple and butter. Cook about 5 minutes or until apple is soft. Add carrot and potatoes with cooking water, salt, pepper, parsley & nutmeg.
Using an immersion or heat capable blender, puree until smooth. Add more water if too thick, 1/2 cup at a time.
Adjust seasoning if necessary and enjoy.
OPT: substitute acorn squash or
sweet pie pumpkin with cloves &/or allspice
Makes 7-8 8oz servings
Number of Servings: 7.5
Recipe submitted by SparkPeople user EMS-WIFE.