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.
2 cans (14 oz) white beans; add 2 Tbsp chopped fresh rose-mary after blending
1 can (28 oz) whole peeled tomatoes and ½ cup half- and-half; add 1 cup chopped fresh basil after blending
2 lb sautéed mushrooms and ½ cup half-and-half
2 cans (14 oz) black beans, juice of 2 limes, ¼ tsp each cumin and cayenne