This soup is a hug in a bowl. It’s one of those warm comforting soups that make you feel better when you have a cold or just warm you up on a chilly evening. It’s nothing crazy or a new spin on what’s always been a great soup-it’s just a really really darn good soup. It’s so easy to make and took about 1 hour start to finish-including prep. Since 30 minutes of that time is the soup just simmering unattended it’s certainly week-night friendly. I have a feeling that this will be put into regular rotation at my house. It stores and reheats beautifully.
Butternut Squash Soup
Ingredients:
- 2 tbsp unsalted butter
- 1 1&1/2lb butternut squash, peeled and cut into 1/2 inch cubes
- 1/2 cup grated carrot
- 3/4 cup chopped Vidalia or other sweet onion
- 2&1/2 cups fat-free, less sodium chicken broth
- 1/4 cup heavy whipping cream plus a little extra for the pretty swirls
- 1/4 tsp salt
- sliced scallions or crumbled bacon or anything else you’d like for a bit on top
Instructions:
- In a large pot melt the butter over medium-high heat. Add the squash and onion and saute for about 10 minutes, then add the carrot and continue to saute for another 2-3 minutes. Add the broth and bring to a boil. Reduce heat to simmer, cover and leave for 30 minutes. Remove the pot from the heat, stir in the cream and salt.
- Place the contents into a blender (work in batches if you need to). Be sure to remove the center of the lid and just use a kitchen cloth to allow the steam out of the blender. Blend until smooth.
- Serve with a little extra cream swirled in and some sliced scallions.
Adapted from Cooking Light, Sept 2009 issue.
Sparks from the Kitchen 