Wednesday, January 5, 2011

Healthy and Easy Butternut Squash Soup Recipe - a perfect thing on a cold day

So as i walked through my little hole-in-the-wall farmer market, i saw butternut squash are on sale for 39 cent a pound. SCORE!! I love butternut squash soup, especially in the cold winter night. And guess what, it is very healthy for you.

A little low down on the butternut squash: Because it has such a high content in water, butternut is a filling, yet low calorie food. It has no fat or cholesterol and is full of fiber, vitamin A, antioxidants beta-carotene and vitamin C. Along with all this healthy aspects, butternut tastes very delicious as it is buttery and creamy.

Now here comes the recipe:

Ingredients: (4 servings)
  • 1 medium butternut squash (about 2-3lbs) , peeled, seeded and chopped in small 1-inch cubes
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 6 cups of chicken or vegetable stock
  • 2 tsp of nutmeg (more if you like nutmeg)
  • salt and pepper to taste
(Optional ingredients)
  • 2 large carrots, sliced
  • 2 celery stalks, chopped
  • 1/4 cup heavy cream
  • light sour cream or brown sugar (optional)
In a large pot, add olive oil, heat over medium heat. Cook onion and garlic until translucent (If you wanted to use the carrots and celery stalks, put them in as well). Add butternut squash, and browned (about 5 minutes).

Pour in the stock, bring to a boil. Reduce heat and cover with a lid. Let simmer for about 20 minutes or until vegetables are tender. Remove the vegetables, place into a blender and puree until smooth. Save the broth.

Return blended squash back into the pot with the broth, stir and seasoned with nutmeg and salt and pepper to taste. (For a heavier version, stir in the heavy cream).

Serve in bowls with your choice of sour cream, or brown sugar (I love  butternut squash soup with brown sugar)

There you have it! Let me know how it comes out.

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