Tuesday, September 25, 2012

Recipe of the Week: Butternut Squash Soup

one of my favorite things about fall is all of the delectable seasonal fruits and vegetables that come to harvest. i've combined two of them (apples and butternut squash) into a hearty soup that is reminiscent of the cool, crisp weather and tastes of the season. enjoy!

Butternut Squash Soup
Servings: 12 (1 cup servings)
Weight Watchers Points+: 3 points per serving!

- 1 large butternut squash, peeled and diced (roughly 2.5 pounds)
- 4 medium apples, peeled and diced into small pieces (i used gala apples)
- 1/8 cup light brown sugar (unpacked)
- 1/4 small onion
- 48 oz low sodium vegetable broth (this is 1.5 32oz containers)
- 1/8 cup extra virgin olive oil
- 2 bay leaves
- 1/4 cup ground cinnamon (set aside in two 1/8 cup portions)
- 1/4 tsp. ground ginger
- 3 tsp. ground nutmeg
- black pepper

the first thing we need to do is pre-set our oven to roast. i used a 250 degree convection roast setting, but you can turn up the heat to 350 on a regular bake setting to cook the squash, too. next: peel your butternut squash and dice it into large chunks. i won't lie - butternut squash is a pain to peel and dice. my recommendation (if you have some), is to wear latex gloves, or some type of hand covering while peeling and dicing. butternut squash has a natural starch residue that will stick to your hands (and it's not easy to wash off). so be prepared, and cover up! 

you have two options now. 1) you can use a ziplock bag to put your squash in and season, or 2) you can place your squash on a baking sheet/pan and season there. either way, your squash will need to be on a baking sheet/pan to cook in the oven. i put my squash pieces on an oven sheet and drizzled the olive oil on top of the pieces. then i sprinkled 1/8 cup cinnamon and 2 tsp. ground nutmeg on top. i also sprinkled on black pepper (as much as you want for taste). then i mixed the pieces around on the sheet to make sure they were evenly coated. if you use the bag method, just combine the above ingredients in the ziploc bag, shake up and then evenly distribute the squash pieces on your baking pan. roast in the oven for about 50 minutes, or until you can put a fork entirely through a piece of squash with ease.

meanwhile, you can prepare the apples. peel and dice your apples - the diced pieces should be relatively small, but you can make them as thick as you want depending on how chunky you want them to be in your soup.

when you have all your pieces diced, place them in a large bowl and add in the other 1/8 cup cinnamon and the light brown sugar. mix well so that all the pieces are coated in yummy goodness.

apples coated in cinnamon and brown sugar -
good enough to eat plain!

once your squash is cooked, you'll need to whip out the food processor. i don't know how well you can blend up squash in a mixer, so i can't give advice on whether or not that would work for this recipe. so assuming you have a food processor, you will most likely need to do this next part in a couple stages, as i did. set aside about 3 cups of the vegetable broth. take about 1 cup of the vegetable broth and place in the food processor. then add about 1/3 of the squash pieces. ready, set, blend!

while your first batch is blending, take the remaining vegetable broth, place it in a large pot on the stove, and set on medium heat. when each of your squash batches are finished processing, you'll combine them with the vegetable broth on the stove.

continue processing the squash (you'll do this three times total) - in the last batch, add in your onion piece and include about 1/3 to 1/2 of your diced apple pieces. blend.

when everything is blended and in the pot, mix up well with a whisk. this will break up the squash and meld it with the vegetable broth quite nicely. bring this to a boil.

right after food processing, ready to boil

as soon as the soup boils, add in the last tsp. of ground nutmeg, the 1/4 tsp. ground ginger, and the two bay leaves. stir up well with the whisk.

seasoning ready to go!

allow this to come to a boil again, and then add the remaining apple pieces - whisk to make sure everything is combined. reduce heat and let simmer for about 30 minutes. stir every 10 minutes or so. after 30 minutes your soup is ready to eat (remove the bay leaves before hand)! 


this recipe makes a lot of soup. i take half and keep in the fridge, the other half i put in the freezer to save (and savor) later! hope you enjoy as much as brandon and i do!

1 comment:

  1. Yum!!! Now I have this version to complement the spicy version I made. So excited to try it.


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