Featured Recipe: Butternut Squash Soup
As the cold weather hits, so does the urge for comfort food. Luckily, there are many recipes out there that are not only comforting, but healthy too! Butternut Squash Soup is a fairly easy and simple soup to make that contains all natural ingredients. We suggest making a large batch for freezing. This makes it a quick-n-easy meal to eat throughout the winter months. Top this soup with; pumpkin seeds, croutons, sour cream, or cheese. This soup is a fall favorite that will satisfy all of your taste buds!
There aren’t many ingredients to this soup; the small amount of dark brown sugar and nutmeg are just enough to accent the squash and really makes the flavor pop. The cream adds a bit of texture, and on the whole, this is a very filling soup. Eat as a meal or in conjunction with your favorite salad.
4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/4 teaspoon salt
4 large shallots, peeled and halved
1 (1/2-inch) piece peeled fresh ginger, thinly sliced
2 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons (1-inch) slices fresh chives
2 tablespoons brown sugar
Pinch of salt
1 tsp nutmeg
Cracked black pepper
Add olive oil to a large pot over medium-low heat. Add the shallot and cook, stirring frequently, about 3 minutes. Add the squash scrapings and seeds, and cook, stirring occasionally, about 4 minutes.
Add the water and 1 teaspoon salt to the pot and bring to a boil over high heat. Reduce the heat to medium-low, place the squash cut-side down in a steamer basket, and lower the basket into the pot. Cover and steam until the squash is completely tender, about 30 minutes. take the pot off the heat, and use tongs to transfer the squash to a rimmed baking sheet. When cool enough to handle, use a large spoon to scrape the flesh from the skin. Reserve the squash flesh in a bowl and discard the skins.
Strain the steaming hot liquid through a mesh strainer into a second bowl; discard the solids in the strainer. (You should have approximately 2½ to 3 cups of liquid.).
Puree the squash in batches in a blender or food processor, pulsing and adding enough liquid to create a smooth consistency. Transfer the puree to the pot and stir in the remaining steaming liquid, chicken broth, and brown sugar. Warm the soup over medium-low heat until hot, about 3 minutes. Stir in the nutmeg and adjust the seasonings. Add salt and pepper to taste.