Butternut Squash Soup
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
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).
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