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Butternut Squash Soup
 As the temperature drops, nothing warms you up better than a large bowl of soup. Butternut squash is an autumn staple full of flavor and readily available in all markets. Don't be put off by it's size and appearance ---Take the short cut and buy it already cubed or at least peeled. Who knew that one simple vegetable could be so comforting, delicious and a snap to prepare! Ingredients: 2 medium yellow onions--chopped 4 garlic cloves-minced Salt/Pepper to taste 1- 1 ½ # Butternut Squash –cubed 2 Tbs Olive oil 3 cups low sodium Chicken Broth or Vegetable Broth/Stock Flavor Boosters: Orange juice or apple cider Maple Syrup or honey Siracha or a dab of pureed chipotle peppers1/2 cup of toasted pumpkin seeds as a garnish
dab of plain yogurt or low fat sour cream
Preparation:
Saute onion & garlic and until golden in olive oil. Add Butternut Squash and one cup of chicken broth. Cover and cook until tender about 20 minutes. Let cool completely. Put in blender or food processor to puree or use an immersion blender. Add splash of juice and 1 TBS of maple syrup or honey. For a more sweet and spicy taste, add in a dab of siracha or pureed chipotle peppers. Return to pan with remaining two cups of broth. Cook on low heat until flavors are well blended---about 10 minutes. Serve in bowls and garnish with a tablespoon of plain yogurt or low fat sour cream and toasted pumpkin seeds. |
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