Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 144.9
- Total Fat: 6.6 g
- Cholesterol: 7.0 mg
- Sodium: 870.2 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 0.9 g
- Protein: 6.5 g
View full nutritional breakdown of Butternut Squash Soup calories by ingredient
Introduction
originally featured in the USA WEEKEND article One Formula Makes 10 Full-flavored Vegetable Soups on October 24, 2004.Stolen from Cooks.com ;) originally featured in the USA WEEKEND article One Formula Makes 10 Full-flavored Vegetable Soups on October 24, 2004.
Stolen from Cooks.com ;)
Number of Servings: 8
Ingredients
-
* 2 tablespoons olive oil
* 1 1/2 pounds peeled and seeded butternut squash , cut into 1-inch chunks
* 1 large onion, cut into large dice
* 1 tablespoon butter
* 1 pinch sugar
* 3 large garlic cloves, thickly sliced
* 1 1/2 teaspoons cinnamon
* 1 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1/8 teaspoon cayenne pepper
* 3 cups chicken broth, homemade or from a carton or can
* 1 1/2 cups fat free half-and-half
* Salt and freshly ground pepper, to taste
* Garnish: store-bought apple chips
Directions
1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
6. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user PAPERKLUTZ.
2. Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
6. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user PAPERKLUTZ.