Classic Butternut Squash Soup

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Home > Classic Butternut Squash Soup Classic Butternut Squash Soup Serves 6 This traditional squash soup is a serious crowd pleaser. Put a spin on it by trying one of the flavorful variations suggested. Ingredients: 2 tablespoons extra-virgin olive oil 1 carrot, diced 1 celery stalk, diced 1 onion, diced 4 cups cubed butternut squash, fresh or frozen 1/2 teaspoon chopped fresh thyme 4 cups low-sodium chicken broth 1/2 teaspoon fine sea salt 1/2 teaspoon ground black pepper Method: Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender. Three Twists Apple, Gorgonzola and Almond Butternut Soup Stir 1 cup unsweetened applesauce into puréed soup. Garnish each serving with crumbled Gorgonzola cheese, toasted almonds, a few slices of thinly sliced apple and a small sprig of fresh thyme. Thai-style Butternut Soup Stir a tablespoon of red curry paste and 2 teaspoons chopped fresh ginger into carrot, celery and onion mixture. Add 1/2 cup coconut milk with broth. Purée soup and garnish each serving with toasted coconut flakes and chopped fresh cilantro. Southwestern-style Butternut Soup Add a tablespoon chopped chipotles in adobo sauce to carrot, celery and onion mixture. Garnish soup with crumbled queso fresco, toasted pumpkin seeds and chopped fresh cilantro.

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Really great soup for fall!

Transcript of Classic Butternut Squash Soup

  • Home > Classic Butternut Squash Soup

    Classic Butternut Squash SoupServes 6

    This traditional squash soup is a serious crowd pleaser. Put a spin on it by trying one of theflavorful variations suggested.

    Ingredients: 2 tablespoons extra-virgin olive oil1 carrot, diced1 celery stalk, diced1 onion, diced4 cups cubed butternut squash, fresh or frozen1/2 teaspoon chopped fresh thyme4 cups low-sodium chicken broth1/2 teaspoon fine sea salt1/2 teaspoon ground black pepper

    Method: Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun tosoften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth,salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30minutes. Use an immersion blender to pure soup. Alternatively, let the soup cool slightly andcarefully pure in batches in an upright blender.

    Three Twists

    Apple, Gorgonzola and Almond Butternut SoupStir 1 cup unsweetened applesauce into pured soup. Garnish each serving with crumbledGorgonzola cheese, toasted almonds, a few slices of thinly sliced apple and a small sprig offresh thyme.

    Thai-style Butternut SoupStir a tablespoon of red curry paste and 2 teaspoons chopped fresh ginger into carrot, celery andonion mixture. Add 1/2 cup coconut milk with broth. Pure soup and garnish each serving withtoasted coconut flakes and chopped fresh cilantro.

    Southwestern-style Butternut SoupAdd a tablespoon chopped chipotles in adobo sauce to carrot, celery and onion mixture. Garnishsoup with crumbled queso fresco, toasted pumpkin seeds and chopped fresh cilantro.

  • Nutritional Info: Per Serving:140 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 280mgsodium, 20g carbohydrate (5g dietary fiber, 4g sugar), 6g proteinSpecial Diets:

    Dairy Free [1]High Fiber [2]Sugar Conscious [3]

    Note: We've provided special diet and nutritional information for educational purposes. Butremember we're cooks, not doctors! You should follow the advice of your health-care provider.And since product formulations change, check product labels for the most recent ingredientinformation. See our Terms of Service. [4]

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