Butternut Squash Soup

butternutsquashI love soup. If I am just cooking for myself, nothing is better then a nice hot bowl of tomato soup and a warm melted grilled cheese. So tonight I decided to try my hands at making homemade soup. Nothing sounded better then butternut squash soup, and that MAY be because I saw it on the food network the other day. Now I learned, the that more you process the broth, the smoother it will be. You don’t want your soup to look baby food though so make sure you give it a few couple good spins, and when you think its good give it a couple more.

Use your spices well in this recipe, if you leave them out completely this soup can be a little on the bland side. Side this with a nice sandwich or piece of Italian bread.

Here is what you will need:

  • 2 tbsps of olive oil
  • 2 cups of uncooked butternut squash
  • 1 cup of uncooked celery diced
  • 1 cup of uncooked onion diced
  • 1 cup of uncooked carrots diced
  • 1/2 cup of green pepper diced
  • 2 cloves of garlic minced
  • 4 and 1/2 cups fat-free chicken broth
  • 1 tbsp chipotle peppers in adobe spice
  • 1 tbsp of salt
  • 1 tbsp of pepper
  • 1/2 cups of fat free sour cream

Here is what you do:

  1. Dice the butternut squash into 1 inch squares and place onto a baking dish. Toss in 1 tbsp of olive oil, 1/2 tbsp of salt, and 1/2 tbsp of pepper. Bake in an oven at 350 degrees F for 30 to 35 minutes or until tender.
  2. In a large pot on the stove, heat the olive over medium heat. Toss in the celery, onions, carrots, and green peppers. Cook until tender, about 10 minutes. Toss in the garlic and cook an extra 2 minutes. Now toss in the butternut squash and 4 cups of the fat free chicken broth. Bring to a boil then reduce down to a simmer and allow to simmer for 30 minutes.
  3. After 30 minutes the vegetables will be really tender. Take off the heat and allow to cool few a minute or two. Then transfer to a food processor and puree really well. If you have an immersion blender go ahead and use that, that way you don’t have to remove from the pot. Once everything is pureed place back into the pot and add in the 1/2 cup left of fat free chicken broth. Toss in the adobe spice, salt, and pepper and taste. Stir until smooth and you have the right consistency. Serve hot with a little dollop of fat free sour cream.

This recipe makes 6 servings and it just 3 ww points per a serving! There is no milk or cream to make this soup on the creamy side, just the wonderful pureed butternut squash. I served this with a warm cheesey grilled cheese with just reduced fat pepper jack cheese.

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