Butternut Squash Soup

On a recent trip to the supermarket, Butternut Squash was on sale and it inspired me to make Butternut Squash Soup. Here is the recipe if you want to try it out. Perfect for these cold, blustery winter days. For the younger set, let it cool a bit and add to a sippy cup so they can try it out too.

As a background, butternut squash has dietary fiber, making it an exceptionally heart-friendly choice. It also provides significant amounts of potassium (key for bone health), vitamin B6 (essential for the nervous and immune systems), carotenoids (shown to minimize the risk of heart disease), beta-carotene (identified as a deterrent against breast cancer) and antioxidant-rich vitamin C. Major bonus.

What you need to serve 4 people:

  • 2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces
  • 1 1/2 cups diced onion
  • 2 carrots, peeled and diced
  • 3 (13 3/4-ounce) cans chicken broth
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/2 cup light cream or heavy cream
  • 1 1/2 teaspoon of cinnamon and/or nutmeg (add more or less depending on personal taste)
  • Salt and/or pepper as desired
  • Sour cream, for garnish if you want.

In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. (Or use an immersion blender.) Whisk cream into soup. Optional – Serve with a dollop of sour cream, if desired.

If you have dairy sensitivity or wish to cut some calories, here is another good recipe that leaves out the cream.

What you need to serve 4 people:

  • 2 pounds of butternut squash, peeled and seeded and cut into 1 inch pieces
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 6 cups chicken stock
  • 1 1/2 teaspoons of nutmeg and/or cinnamon (add more or less depending on personal taste)
  • Salt and/or pepper as desired

In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

And enjoy!!

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Image Credit: FoodNetwork.com

Recipes adapted from FoodNetwork.com

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As a Boston Mom Blogger in Massachusetts, Charlene DeLoach doesn't care about the megapixels on a smartphone. She only cares about whether it will survive being in the hands of her kids.

Comments

  1. Looks Yummy! I printed it and hopefully will be making this soon. Thanks

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