Menu Monday: Butternut Squash Soup

Give Pumpkin’s Cousin a Try!

Behold the beautiful butternut squash, with its smooth skin and vibrant orange inside. It’s in season right now and just begging to be made into a velvety soup.

*Bonus: butternut squash is loaded with vitamins, including vitamin E, C, B6, plus potassium and more. It’s also low in fat and high in fiber. What’s not to love?*

While this soup is not super fast to make, it is super easy, and the result is satisfying and savory. And remember, if you have extra, you can always freeze some for another day.

 

Butternut Squash Soup

butternut squash

 

Ingredients  |  ~ Four servings

  1. One peeled, cubed squash. Look for blemish free, heavy squash.
  2. One peeled sliced carrot
  3. One large yellow onion
  4. A quart of chicken or vegetable stock
  5. Two tablespoons olive oil
  6. Salt to taste
  7. Dash of cayenne pepper
  8. A quarter teaspoon curry
  9. A quarter teaspoon turmeric
  10. Dash of cinnamon

 

Instructions

I like adding a carrot because it brings a bit more sweetness, but no worries if you don’t have one. You could also slice up a sweet potato to the mix. Your call.

  • Wash the squash and slice off the end and the top. Peel the skin. Make sure not to put skin in the garbage disposal, as it can be a woody.
  • Cube the squash and clear away the seeds.
  • Peel and chop the carrot.
  • Slice your yellow onion into thin half moons.
  • Swirl two tablespoons of olive oil in the bottom of your sturdy soup pot.
  • Turn it on low and add the onion.
  • Sauté the onion for a few minutes, until it’s golden, then dump in the cubed squash & carrot.
  • Let the flavors mingle and the squash cook for a few minutes.
  • Then add the stock.
  • Bring to an easy boil then turn down the heat, and just let it simmer.
    • This is the part that takes a while, so turn it on low and find something else to do for about an hour.
  • Once the squash is soft, add the salt, cayenne and other spices. I like the soup to have a hint of Indian spices, but you can experiment with the flavorings.
  • Use a hand or regular blender to mix the soup until it’s smooth and silky.
  • Taste and tweak the spices if needed.

 

There it is; smooth as butter, sweet as a nut! Enjoy with a fall meal or make the soup the centerpiece of your dinner.


 

We are also here to help! If you’re ready for support or want more information on healthy cooking, drop us an  or give us a call at 877-293-9355 ext. 0!

 

Kelley Colihan Robertson, E-RYT, CHWC

Health Advisor  | 

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