This is my go-to soup when I want to get in my required servings of vegetables. The vegetable I make it with changes with the season- Butternut Squash in the fall, Sweet Potato or carrot in the winter, Spinach or greens in the spring, zucchini or summer squash in the summer. The technique is the same for all.
I also freeze the harvest bounty from my garden (I always have an abundance of zucchini in the summer, it seems they love to grow in our garden, along with the rocks that seem to emerge during the growing season as well!) You can add cream or not, It’s a rich soup with or without the use of dairy. I sometimes top it off with fat free half and half when I have it.
This soup freezes great and I always like to top it with something crunchy. My latest favorite is spicy pumpkin seeds from the coop and diced Serrano peppers. It makes my heart sing to know I am eating something healthy and gratifying. So here it is, my favorite soup of the month- Enjoy.
Skinny Squash Soup
To print recipe, click here
This is a delicious soup for any day. You can sub Broccoli, yellow
Squash or cauliflower for Butternut squash.
|3||Pounds butternut squash, peeled and chopped in 2 inch pcs|
|1||Medium onion, diced|
|1||Tablespoon Olive Oil or cooking spray olive oil flavored|
|1||Tablespoon garlic, minced|
|8||Cups Chicken Stock|
|1||Teaspoon Ground Cumin|
|1||Cup Fat Free Half and Half or evaporated skim milk (optional)|
|Salt and white pepper to taste|
1. Saute onion and garlic in olive oil in large pot over medium heat. Add butternut squash and cook until soft, stirring occasionally.
3. Add chicken stock and spices and cook for 30 minutes or until soft.
4. Puree with a stick blender until smooth.
5. Add half and half and salt and white pepper.
6. Simmer 5 minutes more and serve.