One of my favorite things about fall is the food! As the weather finally starts to cool down I love to start cooking healthy versions of some of my favorite comfort foods! I wish I could bottle up all the yummy smells that come from the kitchen! One of my favorite cool weather veggies is butternut squash. It is a seasonal veggie-best from early fall through winter and is rich in beta-carotene {there is your health lesson for the day!}. I have the BEST recipe for butternut squash soup that is low in fat and SO easy to make-it literally has 8 ingredients! In one hour I can make a homemade soup from scratch and so can you!
This is what you’ll need:
Lets get started:
Step 1: Roast Butternut Squash {cut off the stem, cut squash in half lengthwise and scrape out seeds. Roast the halves on a cookie sheet, flesh-side down, at 450 for 45 minute.}
Step 2: Chop onion, celery, carrot, and potatoes and throw into the soup pot to simmer{no need to chop perfect, they are going to be pureed!}
Step 3: Puree Soup {I use my blender, but can’t wait to upgrade to an immersion blender one day!}
Step 4: Bon Appetit!
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Ingredients:
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 butternut squash, roasted
1 32 oz container chicken stock*
salt and pepper to taste
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Directions:
Roast the butternut squash for 45 minutes-let cool. Melt the butter in a large pot, and cook the onion, celery, carrot, & potatoes for 5 minutes, or until lightly browned. Pour chicken stock in-make sure it covers the vegetables. Bring to a boil. Reduce heat and simmer 40 minutes, or until vegetables are tender. Scoop out flesh of squash and put it in the pot.
Transfer the soup to a blender, and blend until smooth. Return to pot, and season with salt and pepper
*Use vegetable stock if you want to make a vegetarian version of the soup
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Here’s a fun idea:
When I want to dazzle my dinner party guests I serve my soup in carnival pumpkins! It is hassle free and puts a special touch to the dish. All I have to do is cut a little off the bottom so it can sit straight {I don’t want the soup to spill!}, cut off the top and scoop out all the seeds, pour the soup into the pumpkin. Quick tip: I keep the soup warm until everyone is seated by putting the lid back on! Now if that’s not the easiest way to impress your guests, I don’t know what is!
