Pureed Butternut Squash Soup

I absolutely love autumn-ish soups: pumpkin, sweet potato, etc.

Or, like tonight, Butternut Squash.


2 tablespoons olive oil

  • 1 onion, coarsely chopped
  • Coarse salt and freshly ground pepper
  • 3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 1 to 3 teaspoons fresh lemon juice

>>Make It

  1. In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
  2. Add squash, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until squash is tender, about 20 minutes.
  3. Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

Alterations: I put quite a bit of salt in this. I also added cinnamon, ginger, and cloves. I would really like to try Martha's other recipe soon. We didn't have all of these ingredients on hand though. This soup was really good though: healthy-simple-goodness.

No comments:

Post a Comment

I <3 to hear from ya!