Classic Butternut Squash Soup Recipe
Nutrition: 150 calories, 3.5 g fat (1 g saturated), 490 mg sodium
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 (The ginger gives this soup a subtle heat, but if you want to turn up the spice level, try a few shakes of cayenne or a tablespoon of chipotle pepper.)
1 green apple, peeled, cored, and chopped
4 cups low-sodium chicken broth
Chopped chives and light sour cream (optional)
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).
Eat This Tip
Soups aren’t exactly rocket science; most don’t even require recipes. Puréed 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 of chicken broth (the base of most soups), then purée in a blender.
- 2 cans (14 oz) white beans; add 2 Tbsp chopped fresh rosemary after blending
- 1 can (28 oz) whole peeled tomatoes and 1⁄2 cup half-and-half; add 1 cup chopped fresh basil after blending
- 2 pounds sautéed mushrooms and 1⁄2 cup half-and-half