Wednesday, November 7, 2012

Healthy Butternut Squash Soup

I was abundantly blessed with tons of butternut squash in my garden this year. So I decided it was time to make some soup out of one of them. I had made it before and a couple years ago and didn't like the consistency, It was too thick. This recipe turned out some much better. I changed around a recipe I found in family circle   It had some thickness to it yet was not too thick. I loved the combination of flavor the fresh scallions thrown on top were a nice addition. It tasted yummy on this beautiful Fall evening. We had it with some grilled cheese sandwiches.

2-3 T olive oil
1 white onion diced
salt and pepper
4 carrots peeled and chopped
3/4 medium butternut squash peeled and cut into cubes
8 C water
1 T chicken seasoning (vegan option leave out)
1 tsp thyme
1 1/2 tsp rosemary
1 tsp garlic powder or granules
1 tsp salt or to taste preference
1/4 tsp pepper
scallion chopped in small pieces
*For taste variation: leave out the thyme and rosemary add 1/4 tsp nutmeg and 1 tsp cinnamon.

1. In a large cooking pot heat oil in pan on medium heat. Toss in the onion. Cook for about 5 min till softened. Add a little salt and pepper
2. Then throw in the squash and carrots. Cook with onion. Cover and  cook on medium low heat about 5 min. Stir as needed.
3. Stir in the water and spices, salt and pepper to your taste preference  Let the mixture come to a boil. Then turn down to medium low heat and let cook about 15 min. covered.
4.  Then pour a couple cups at a time into the blender and puree. Continue until the squash and carrots are all blended.
5. Serve in bowls and top with scallions.
6. Serve with grilled cheese sandwiches, quesadillas. baguettes with cheese or crusty bread.

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