Butternut Squash Soup
We love tomato soup, but when it comes to vegetable soups, butternut is unbeatable. Beyond being super tasty, it’s also among the healthiest, packed with vitamin A, fiber, and omega-3s.
makes 4 servings
1 large butternut squash
Pinch of grated nutmeg
Salt and black pepper to taste
2 strips bacon
1 small onion, diced
1 Tbsp minced or grated fresh ginger
1 green apple, peeled, cored, and chopped
4 cups low-sodium chicken broth
Chopped chives and light sour cream (optional)
3.5 g fat (1 g saturated)
490 mg sodium
How to Make It
Preheat the oven to 375°F. Slice the squash in half lengthwise and scoop out the seeds. Rub the halves with a touch of oil and season with nutmeg, salt, and pepper. Place on a baking sheet and roast until the flesh is very soft, about 35 to 40 minutes. Set aside to cool.
Heat a large pot over medium heat. Add the bacon and cook until crispy, 5 to 7 minutes. Transfer to a plate and reserve. Add the onion and ginger to the hot pot and cook until the onion is translucent (but not browned), about 3 minutes. Add the apple and cook until soft, another 3 minutes or so.
When the squash is cool enough to handle, scoop out the flesh and add it to a blender or large food processor. Add the contents of the pot and pour in enough broth to cover. (Be careful not to overfill; work in batches if necessary.) Process until very smooth and return to the pot. Stir in the remaining broth and bring to a simmer. Season with salt, pepper, and a touch more nutmeg. Garnish with crumbled bacon, chives, and sour cream (if using).
Master the technique
Soups aren’t rocket science; most don’t even require recipes. Pureed soups (like this one) follow an especially predictable formula. Sauté 1 chopped onion and 2 minced garlic cloves until translucent, then add any of the following ingredients along with 4 cups chicken broth (the base of most soups); puree in a blender.
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