Wednesday, December 3, 2008

Lighter Butternut Squash Soup

I really, really love butternut squash. I don't think I've ever had it prepared in a way I didn't like. Roasted, pureed, as a filling for ravioli, I love it all. Butternut squash soup is a particular favorite. The only problem with it is it tends to have lots of cream and, therefore, fat. In order to solve this problem, I turned to Ellie Krieger, my favorite healthy cook. I have never been disappointed by her recipes and this soup is no exception. I did adapt it quite a bit, but I think my version is better. Sorry, Ellie!

Lighter Butternut Squash Soup
heavily adapted from Ellie Krieger, The Food You Crave

1 1/2 TBSP olive oil oil

1 large yellow onion, chopped (about 2 cups)

3 cloves garlic, minced

2 lbs. butternut squash, peeled, seeded and cut into 1-inch cubes
1 tart, crisp apple (such as Granny Smith or Jonagold) peeled, cored, and cut into 1-inch cubes
6 c. low-sodium chicken broth (use vegetable broth for a vegetarian option)
1 TBSP cumin (original calls for 5 tsp. curry, but I don't like curry)

1 tsp salt, plus more to taste

2 TBSP honey

8 tsp. plain fat free yogurt, for garnish


1. Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes.

2. Add the butternut squash, apple, broth, cumin, and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes.

3. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.

4. Ladle into serving bowls and add 2 tsp. of yogurt.

yield: 4 servings


Anonymous said...

This looks like a PERFECT meal to me! Mmm...

Joelen said...

Yay! An Ellie Kreiger recipe! I really like her and hope to get her cookbook soon. Her recipes seem to come out wonderful and better yet, healthy!