Butternut squash, how I love thee! This recipe came from Chef Rossi at Bust magazine. I've made it twice and it's fantastic. And according to Weight Watchers, it only has 2 POINTS per cup.
Butternut Squash Soup
- four onions - either white or yellow
- three med/large butternut squash
- seasonings: salt, pepper, cumin, corriander, curry, ginger, etc. to taste
- veggie or chicken broth - enough to cover
- Chop up onions and sautee in olive oil until soft over medium high heat. This recipe makes a lot of soup, so use a large stock pot.
- Peel butternut squash (a carrot peeler works best).
- Cut in half and remove seeds. Cut into 1/2 to 1 inch pieces
- Add squash to onions.
- Add seasonings to taste. I really liked using 1 teaspoon curry, 1 teaspoon corriander, 1 teaspoon cumin, and fresh ginger slices. (I removed the ginger slices before adding the broth.)
- Sautee until soft over medium high heat. Putting the lid on the stock pot helps cook the squash more quickly. Be careful not to burn the veggies.
- Once the squash is soft, pour in enough broth to cover. Add salt and pepper to taste.
- Heat up until boiling, and turn down the heat to simmer for 20 to 30 minutes.
- Use an immersion hand blender to puree soup. Don't have one? Then transfer to a food processor or blender to puree.
- Serve soup hot or cold.
Picture courtesy of Utah Thanksgiving 2009.