Soup season is coming to a close for us. Once the weather warms up, I won’t be making it much more, so it’s now or never to try some good ones.
As I was browsing the January/February 2010 issue of Weight Watchers magazine, I saw a fairly simple recipe for Winter Squash Soup. I had bought a butternut squash for another dish I was thinking of trying, but never got around to it, so this looked like a perfect way to use it up.
Now, I have never cooked butternut squash, I’m not even sure that I’ve eaten anything with butternut squash. Surely I have? I can’t remember. But after tasting this soup, I am a definite fan of it and I can see myself not only making this soup again, but finding other ways that I can cook with butternut squash.
As for this soup, I did make a few slight variations to the original recipe – I added an extra 1/2 lb of potatoes (I misread the recipe) and I didn’t make the croutons that they suggested. The recipe below is exactly how I prepared it:
Winter Squash Soup
1 carton chicken broth (32 oz – can use vegetable broth)
3 1/2 cups fresh butternut squash (1 lb – peeled, cut into chunks)
1 lb russet potatoes (peeled, cut into chunks)
1 large onion (sliced)
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Parmesan cheese (shredded)Directions:
1. In a large pot, combine all of the ingredients, except for the cheese. Cover and bring to boil. Reduce heat and simmer until squash and potatoes are tender (about 20 minutes).
2. Uncover and allow mixture to cool for approximately 15 minutes.
3. In a blender, pulse the soup in small batches. To do this, have a large clean glass bowl ready. Fill the blender about half full with soup and work it in batches (be careful, it’s hot!). Cover with the blender lid. If you wish, you can now cover the lid with a folded kitchen towel. Keep one hand on firmly on top of cover on top of blender and gently pulse the soup in short bursts of power until it is well blended. When finished, pour it into your bowl and continue with another batch until all the soup is blended. (How many batches you will do will depends on the size of your blender.)
4. Return all the blended soup back into the pot and stir to combine all the batches.
5. Serve topped with shredded Parmesan cheese, if you wish.
Enjoy!
theUngourmet says
I do miss soup in the warmer months! This recipe looks terrific for the kind of rainy, windy day we had here today!
Scott K says
Brandie, this looks great! And good luck on your weight loss journey. I have faith in you, you can do it! If you like these kinds of soup, check out my Chipotle Pumpkin Soup with Cranberries.