I am a huge fan of winter squash; butternut, acorn, buttercup, kabocha, spaghetti, pumpkin they are all fantastic! When we went to Apple Annie’s a few weeks ago I picked up some butternut, spaghetti and acorn squash and have been waiting for the opportunity to make them. Today was the first day this week that I’ve been home at a decent time which means that I was actually able to cook a meal. It is also finally starting to cool off in Tucson which means the beginning of soup weather! One of my favorite healthy and quick go-to soups is a savory butternut soup that I developed several years ago and I hope you enjoy it as much as do.
- 2 tsp olive oil
- 1 large carrot chopped
- 1 onion chopped
- 2-3 ribs of celery chopped
- 3-4 cloves garlic chopped
- 1 box of chicken broth (32oz)
- 1 large butternut squash
- 1/4 – 1/2 tsp red pepper flakes
- salt and pepper
- fat free sour cream or fat free plain yogurt
Poke your squash several times with a sharp knife. Microwave for about 3 minutes. This will make the squash much easier to cut up. Slice in half, remove seeds, peel and cut into chunks.
In a large pot heat up the olive oil and then add carrot, onion and celery. If you are short on time or just don’t like chopping veggies you can buy already chopped mirepoix from Trader Joes. Sauté for a few minutes until vegetables start to get tender then add garlic and sauté a few minutes longer.
Add squash, red pepper flakes and chicken broth to pot and season to taste with salt and pepper. If you like more or less kick you can adjust the amount of pepper flakes.
Simmer covered until squash is soft and easy to smash with your spoon, about 20-30 minutes.
Blend the soup with either an immersion blender or you can use a regular blender and blend in batches. If the soup is too thick for your liking you can thin it out with additional chicken broth or water.
Top your soup with a dollop of sour cream or yogurt before serving. If you over did the pepper flakes the sour cream or yogurt is a great way to mellow it out a bit.