People normally detest or love pureed soups, and most of the time it is an issue with texture. When it comes to food, I am definitely a texture person. Puddings and creme filled pastries freak me out. I used to love guacomole, but not care for avocados. My list could go on, but one meal I really enjoy is butternut squash soup. This recipe is incredibly filling, nutritious, and when squash is in season it is very inexpensive to make. My entire family loves this soup, and my oldest son says, "It's like warm applesauce for dinner." While it's not sweet like applesauce, I am more than okay with that statement if it means him eating a bowl full of vegetables.
Roasted Butternut Squash Soup
1 large butternut squash, peeled, seeds removed and cubed
2 medium sweet potatoes, peeled & cubed
2 medium sweet potatoes, peeled & cubed
2 large carrots, sliced
2 stalks of celery
3 cloves of garlic
1 large onion, diced
3 cloves of garlic
1 large onion, diced
2 T butter
½ tsp ground ginger
1 jalapeno, seeded and diced
1 box (or 4 cups) chicken stock
¼ teaspoon of ground black pepper
Salt to taste (optional)
- Preheat oven to 400 degrees.
- Place squash and pototoes in a 9x13 Pyrex, and spray with olive oil until vegetables are well coated.
- Let cook 40-45 minutes until squash is very tender, and stir every 20 minutes.
- While squash and potatoes are cooking, put butter, onion, carrots, and garlic in a large stock pock, and cook on medium heat until carrots are tender and onions are transparent.
- Add ginger, diced jalepeno, chicken stock, ground black pepper, and optional salt to stock pot.
- Once squash and potatoes are done add them to the broth, and let cook for 20 minutes.
- Puree with a handheld immersion blender or in batches in a regular blender.
- You can add red pepper flakes (I recommend), chives, or a dollop of sour cream before serving. Enjoy on it’s own, or serve whole wheat crusted bread.
½ tsp ground ginger
1 jalapeno, seeded and diced
1 box (or 4 cups) chicken stock
¼ teaspoon of ground black pepper
Salt to taste (optional)
- Preheat oven to 400 degrees.
- Place squash and pototoes in a 9x13 Pyrex, and spray with olive oil until vegetables are well coated.
- Let cook 40-45 minutes until squash is very tender, and stir every 20 minutes.
- While squash and potatoes are cooking, put butter, onion, carrots, and garlic in a large stock pock, and cook on medium heat until carrots are tender and onions are transparent.
- Add ginger, diced jalepeno, chicken stock, ground black pepper, and optional salt to stock pot.
- Once squash and potatoes are done add them to the broth, and let cook for 20 minutes.
- Puree with a handheld immersion blender or in batches in a regular blender.
- You can add red pepper flakes (I recommend), chives, or a dollop of sour cream before serving. Enjoy on it’s own, or serve whole wheat crusted bread.
This makes a lot of soup! Once the leftovers are cooled, I freeze them, and it makes for an easy meal later.
Cost:
Cost:
Organic Butternut Squash (Sprouts): $3.57
Organic Carrots (Costco): $.50
Organic Celery (Kroger): $.25
Organic Onion (Sprouts): $.33
Jalapeno (Sprouts): $.25
Chicken Stock (homemade): Free
Spices (Vitacost): approx. $.15
Total: $5.05 ($2.52 for 2 meals - minus toppings of choice and optional bread)
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