Even though it doesn't feel like fall, the bounty of this lovely season has begun to show up in the market, and I couldn't resist the mounds of butternut squash in the produce section. Squash is an awesome food - so many different types, and so many things you can do with it - mash it, roast it, stuff it, turn it into soup, add it to cakes and quick breads, etc. etc. etc. I came up with this butternut squash soup recipe last year, and I hope you give it a try! It's slightly time consuming because you have to wait for the squash to roast, but the active cook time is pretty quick and overall, it's a cinch.
- 1 large butternut squash - peeled, seeded, and cut into chunks.
- 1 large sweet onion, diced
- 1 heaping T dried, crumbled sage
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne (this provides the spice - but you can omit if you wish)
- 1/4 tsp ground thyme
- Scant 1/2 tsp curry powder
- 1 32 oz. box Chicken Broth
- 1 cup lowfat milk
- 1 cup water
- 3 T butter, diced, plus 1 T butter.
|Above: Pre Roast. Below: Post Roast.|
See how the color intensifies? That
means the flavors have, too!
While the squash is roasting, take your diced onion and sauté it in a stock pot or dutch oven in a bit of EVOO and the remaining T of butter. Season with S& P and cook until it is tender a bit caramelized. Turn off the heat as soon as it's done, and wait for your squash.
When the squash is done, remove it from the oven and add it directly to the pot with the onions. Add in the entire box of chicken broth, and turn your stovetop on to medium heat. Using a flat wooden spoon, mix well and scrape up all the caramelized goodness from the bottom of the pot. Add the milk & water, and all of your spices. Side note - if you aren't crazy about the taste of curry, still use it in this recipe. It's a very small amount that adds complexity to the flavor profile and leaves your tastebuds wondering, "hmm... what was it that made this SO good?"
|Caramelized onion goodness.|
I like to serve with a small dollop of nonfat greek yogurt to add a bit more creaminess, as well as a sprinkle of cayenne for a little more spice. You could also sprinkle with some fresh chopped chives and chopped toasted cashew. Or a dollop of créme fraiche. Or whatever you feel like. It's nice to have some nice crusty bread on the side for dipping. Enjoy!