My husband was the first to make butternut squash soup.
I thought that it was a weird-sounding thing, but when I tasted it, I was pleasantly surprised.
Elegant, with Few Ingredients
This soup tastes creamy, but it doesn’t contain any dairy products. In fact, it consists of three basic ingredients: squash, chicken or vegetable broth, and onion. Add a few spices and blend it up, and you’re all set.
Americans tend to overlook squash, which is funny since it was a staple of native Americans.
Squash’s high fiber content will help you feel full faster, so starting your meal with a small bowl of soup may reduce your caloric intake overall.
Don’t Throw Out the Seeds
Squash seeds are high in zinc. Zinc helps boost the immune system, and is linked to maintaining a healthy heart.
Roast the seeds after cleaning them from the pulp. spread them on a cookie sheet and spray with olive oil. Add a little salt (optional) and bake at 300°, stirring occasionally, until browned (about 25 minutes). Cool and store.
I like the seeds sprinkled on top of a mixed greens salad. Add a good bread, and you have a fantastic light lunch or dinner.
Butternut Squash Soup
- 1 butternut squash about 2 pounds
- 2 yellow onions
- 1 quart vegetable or chicken broth
- 2 tbsp olive oil
- 1 tsp nutmeg, ground
- 1 tsp sage, dried and crumbled
- 1-2 tsp salt
- ½ tsp pepper
- Peel squash, then scoop out pulp and seeds.
- Cut up squash and onions.
- Heat oil in large soup pot. Add squash and onion and saute a few minutes.
- Add broth to pot. Cover and simmer 20-30 minutes until vegetables are tender.
- Use a ladle, scoop soup into blender and blend until smooth (or use an immersion blender, if you have one). You may need to divide the soup to do this.
- Return pureed soup to pot. Add and adjust spices to taste.
- If desired, add a scoop of creme fraiche or drizzle of cream just before serving.
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