Warm up with this beautifully bright soup from Cook Smart, Eat Well. Chef Jen oven-roasts the squash to bring out its natural sweetness before blending it with the veggie-filled broth. To round out this meal, consider a toasted whole wheat pita and apple.
Shopping List: Butternut squash, onion, carrots, celery, vegetable broth, half-and-half
Check For: Olive oil, brown sugar, nutmeg, cinnamon, kosher salt, cornstarch
Servings: 6
Recipe Category: Lunch
Nutritional Information Per Serving (1 cup)
- 130 calories
- 1.5 g total fat
- .5 g saturated fat
- 370 mg sodium
- 28 g carbohydrate
- 3 g fiber
- 2 g protein.
Ingredients
- 4 cups roasted butternut squash
- 1 teaspoon olive oil
- 2 cups chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup vegetable both
- 2 cups water
- 3 tablespoons brown sugar
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- ¾ teaspoon kosher salt
- ¼ cup cornstarch
- ¼ cup water
- ¼ cup half-and-half
Directions
- Preheat oven to 400° F
- Cut butternut squash in half, remove the seeds and lay skin-side up in a baking pan. Add 4 cups water to the pan. Roast 30-45 minutes until fork easily pierces squash.
- Heat a large soup pot to medium-high heat. Add the olive oil, followed by the chopped vegetables. Sauté 5-10 minutes until soft and tender (you may need to reduce the heat.)
- Add vegetable broth, 2 cups water, brown sugar, nutmeg, cinnamon and salt.
- Let soup simmer about 15 minutes. Add the roasted squash.
- Remove from heat and let cool slightly. Transfer small amounts at a time to a blender. Puree the entire batch of soup.
- Return mixture to the soup pot and bring to a boil.
- Mix together the cornstarch and ¼ cup water and slowly add (about 1 tablespoon at a time) to the boiling soup, whisking until thickened. When desired consistency is achieved, add the half-and-half and serve.
Additional References and Notes:
- The brown sugar in the recipe helps pull out the sweet undertones of the butternut squash.
- If you prefer a savory flavor, swap out the cinnamon and nutmeg, and add chopped fresh sage or thyme near the end of cooking.
Relevant reading
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