My Favorite Butternut Squash Soup

 

"For comfort in a bowl, ladle up some Butternut Squash Soup."

~ foodnetwork.com

 

 

Butternut squash is a fall favorite and shines brightest when used as a base for a rich, warming soup. It's a type of fall-harvest squash with a sweet, nutty taste. The color signals an abundance of powerhouse nutrients and it's reported to have anti-inflammatory benefits as well. 

The original of this recipe (below) was given to me by a client many years ago and has become a family favorite for Thanksgiving dinner each year. The rest of the time I leave out the dairy and, for the Nutritional E-Cleanse Program, I use a little pure Stevia for the sweetener. The ingredients cook up quickly into a thick, velvety soup that is both sweet and savory with a bit of a kick from the Serrano peppers. Whatever way it's prepared, it is always delicious!

Some folks shy away from using butternut squash because they don't want to battle the rock hard skin, but the purchase of a Y shaped Zyliss vegetable peeler (under $10) makes peeling it SUPER easy!


Butternut Squash Soup

  • 1 Tbsp olive oil
  • 1 onion, chopped
  •  2 stalks celery, chopped
  • 1 carrot, chopped
  • 3 cloves garlic, chopped
  • 4 small Serrano peppers, seeded & chopped
  • 5 cups chicken broth or "no-chicken" broth
  • 1 1/2 lbs. butternut squash (4 cups)
  • 1/4 cup chopped fresh parsley
  • 2 bay leaves
  • 1 tsp thyme
  • 1 Tbsp brown sugar or maple syrup (& more to taste)
  • 1/2 cup sour cream
  • Crumbled Gorgonzola cheese (optional)

Heat oil in a dutch oven over medium heat. Add onion, celery, and carrots. Cook until soft but not brown, 3-4 minutes. Add garlic and chilies and cook for 1 minute more. Stir in stock, cubed squash, parsley, bay leaves, thyme, and sugar. Bring to a boil, then reduce heat to med-low and simmer until the vegetables are very soft, 20-25 minutes. Discard the bay leaves. Puree the soup in a blender until very smooth. (Add a little water if the soup is too thick.) Return the soup to the pot and stir in the sour cream. Simmer for 3 minutes. Adjust seasonings, adding sweetener, salt and pepper to taste. Serve and garnish with crumbled Gorgonzola cheese. Enjoy!

 

Happy, Healthy Living!


 

JoAnn Newton is a Holistic Nutrition Educator and Master Massage Therapist with a private practice in Graton, CA.

Passionate about helping people transform their health through holistic nutrition, she facilitates the 23 day online Nutritional E-Cleanse Program seasonally with coaching, compassion, and humor.