Recipe Stop - Butternut Squash Soup
(Bake squash ahead of time)
Bake two medium-sized butternut squash (leave whole) in 400 degree oven for one hour, turning every 15 minutes. Cool completely, then cut in half lengthwise and scoop out seeds. Peel off skin and dice squash.
¼ cup butter
2 small onions, chopped
2 stalks celery, chopped
2 carrots, chopped
2 medium sweet potatoes, cubed
1 to 2 32oz. containers low-salt chicken stock
1 teaspoon minced garlic or one clove
½ teaspoon thyme
Pinch of curry powder, cayenne pepper or red pepper flakes, to taste
Salt and pepper, to taste
- Melt butter in large pot; add onions, celery, carrot and sweet potato. Cook five minutes or until lightly browned. Pour in enough chicken stock to cover vegetables. Save remaining stock to add later if desired. Bring to a boil. Add seasonings and reduce heat to low, cover pot and simmer 40 minutes or until all vegetables are tender. Add cooked squash and heat through.
- Transfer soup to a blender and blend until smooth. Return to pot and mix in any remaining stock if thinner consistency is desired. Season with salt and pepper.
Recipe makes eight servings.
Nutritional Value per serving:
Fat: 6.8 grams
Fiber: 9.5 grams
Submitted by: Macomb MSU Extension