Yesterday I was all about Nutella, but today I’m all about ButterNut…I must be going Nuts!
All joking aside, this soup is simple and to the point, and was tonight’s dinner.
Up until about a year ago, I had never even purchased a butternut squash, let alone attempted to make a soup from it. That all changed when my sister-in-law’s hubby (who also happens to be a chef) made me butternut squash for my birthday. I loved the sweet taste and creaminess of the soup and the color was just fantastic. I went back for seconds. And thirds. And…hey no judging, it was my birthday! At home, I attempted my own version of that recipe (without the cream; don’t get me wrong, it was tasty, but I was going for as healthy as possible) and its been a staple in our house ever since.
I try to keep my recipes simple and I thought that apple would complement the sweetness of the squash. Thus, this recipe was born.
RECIPE: BUTTERNUT SQUASH AND APPLE SOUP
- 1 Medium butternut squash (this one weighed ~2.5 lb)
- 1-2 Tbsp. Olive oil
- 1 Medium onion
- 2 Cloves garlic, minced or pressed
- 2 Medium Granny Smith apples
- 4 C. chicken broth or veggie broth (vegetarian)
- 1/4 C. sliced baby carrots
- S & P to taste (I used ~ 1/2 Tsp. kosher salt)
1. Split squash lengthwise, remove seeds and seed pulp and place skin-side up on a cookie sheet. Poke back of squash with fork several times to release water while roasting. Roast squash in 400°F oven for 45 min. I usually do this a day ahead of time.
2. Scoop cooled squash from skin and put aside.
3. Rough chop onion and apples
4. Place 1 Tbsp. of olive oil in a dutch oven or large pot over medium heat. Add onions, apple, garlic and saute until onions are translucent. Don’t worry if the bottom of the pan gets a little brown; You can get those tasty bits up when you add the broth. If the onions start to burn, add another Tbsp. of oil.
5. Add broth, scooped squash and sliced baby carrots. You could leave out the carrots if you like, but I like how they brighten the color of this soup. Bring to boil, then reduce to simmer for 10-15 min.
6. Puree in blender or food processor until smooth. Based on how thin you like your soup, you could add more broth at this point (I’ve also added almond milk in the past). Sometimes I like my soup very thick, so I didn’t add any additional liquid this time around.
Now, if you’re feeling fancy, you could toast up some croutons. I had some leftover bread laying around from the bakery, so I cubed a bit of this, drizzled it with olive oil and placed it over medium heat in a frying pan. Turn croutons, so as to brown, but not burn. I like to sprinkle these with a little salt and smoked paprika.
7. S & P to taste and enjoy! And seeing as this recipe makes 4 large ~200 calorie servings (based on 1 Tbsp. oil & without croutons), enjoy a lot of it!
Earlier in the day I enjoyed my typical breakfast of
oatmeal with sliced bananas and coffee and my go-to salad for lunch. Today’s salad featured romaine lettuce, sliced bell pepper, baby carrots, Boar’s Head Virginia ham and balsamic dressing. For snacks, I had about 1 1/4 cups of red grapes, some chocolate roasted almonds and another Valentine’s day chocolate. After dinner I enjoyed a sugar-free Jello cup.