I always thought I had tasted the best of vegetable soups. That was before I came across butternut squash soup. Squash is naturally sweet, which means coming out with a wonderfully unique dish is not such a difficult thing. The amazing butternut squash is one soup that will definitely leave the family asking for more.
MAKES 4 SERVINGS
- 1 large butternut squash
- Olive oil
- Pinch of grated nutmeg
- Salt and black pepper to taste
- 2 strips bacon
- 1 small onion, diced
- 1 Tbsp minced or grated fresh ginger
- 1 green apple, peeled, cored, and chopped
- 4 cups low-sodium chicken broth
- Chopped chives and light sour cream (optional)
Heat your oven up to 375 degrees F. Slice your squash into two halves and remove the seeds. Smear the halves of squash with a bit of oil and then season them with salt, pepper and nutmeg. Then place them on a baking sheet and wait for them to roast for between 34 and 45 minutes. When the flesh feels very soft, remove and let it cool off.
Cook the bacon in a large pot until it feels crispy. This should take between 5 and 7 minutes under medium heat. Set it aside in a plate. Cook the onion and ginger in a hotpot. Don’t wait for the onion to turn brown. Pour in the apple and let it cook until its soft for about 3 minutes.
Once the squash has cooled enough, scoop out its flesh and place it inside a blender or food processor. Add all the contents in the pot and sufficient broth to cover it. Process it until it’s very smooth and pour it back into the pot. Add the remaining broth and stir until it simmers. Season it with nutmeg, salt and pepper. Then garnish with some chives, sour cream and crumbled bacon.
3.5 g fat (1 g saturated)
490 mg sodium