Butternut Squash Soup

 

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Butternut Squash Soup

(serves 4)

Author: Brenna Masi @ Healthy Steps

 

We think you will really like our latest seasonal favorite Butternut Squash. It’s a vine-ripened winter squash whose hard skin protects the vibrant orange flesh packed full of antioxidants, B-complex vitamins as well as Vitamin A and C.

It can be cooked in a variety of ways; baked or roasted, in soups or stews, mashed into faux-potatoes or used as a sweet addition to other hearty winter dishes. So grab one and get cooking.

1 small Butternut Squash

2 large carrots, peeled and cut into 1” pieces

3 Tbs olive oil

1 shallot, diced

1 clove of garlic, minced

3 cups chicken broth

dash of nutmeg

salt and pepper to taste

1/2 cup cream

 

Directions:

Squash:

Peel the flesh of the butternut squash with a peeler. Slice off the top and the bottom and discard. Carefully split the squash in half lengthwise. With a spoon, scrape out the seeds (roast in the oven for a nice garnish). Cube the butternut into 1” pieces.

Peel and cut the carrots into 1” chunks.

Fill a large pot with about 2” of water. Place the steamer basket inside and fill with the butternut and carrots, cover with a lid. Bring the water to boil and steam the contents 30-40 minutes or until tender when pierced with a fork. Discard the water and place the steamed contents into a blender (don’t blend yet).

Soup:

In a small pan, over medium heat, sauté the olive oil and shallots for 5 minutes. Add the garlic and cook 1 minute. Pour the contents into the blender with the butternut/carrot mixture. Add in chicken broth and blend until smooth.

Pour the blended contents back into the large pot. Bring to a low simmer and add the salt, pepper and nutmeg. Remove from the flame and stir in the heavy cream.

Serve with a garnish of chives/thyme, Greek yogurt or roasted seeds.

 

Healthy Steps Servings:

3/4 cup of soup= 1 category two vegetables, 1 dairy, 1 oil

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