so here we are – finally – at my very first food post. when i set out with this blog it was always something i wanted to include. i cook all the time and yesterday picked up my phone to snap some pictures and share a recipe for the most delicious squash soup i’ve ever had.
pardon the pictures – maybe some day i’ll get around to sharing some in higher quality.
let’s get to it (after the jump)!
1 medium/large butternut squash
3-4 medium/large apples (i used honey crisp for this, wouldn’t recommend granny smith, stick with something sweet)
4-5 cups of fat free chicken or vegetable broth
1 tbsp + 2 tsp olive oil
2 medium onions
salt, pepper, nutmeg, worchester sauce
optional: red pepper flake, goat cheese crumbles, pecans or walnuts
serves 8, 1 cup servings (4 ww+ points)
preheat your oven to 475; line a baking sheet with foil. wash and cut your butternut squash into quarters.
drizzle 2 teaspoons of olive oil over your quarters; salt and pepper to taste. place in heated oven for approximately one hour. (you could also microwave your squash and skip this step. the roasting, however, does release beautiful flavors and adds depth to your soup.)
sweat two onions in a tablespoon of olive oil; leave on simmer. wash, peel and chop 3-4 apples, set aside.
check on your squash about 45-50 minutes into roasting with a fork. when the squash is on its way to being soft, add 4-5 cups of chicken or vegetable broth (fat free) to the sweated onions. add apples and bring to a boil.
remove the squash from the oven and scrape out pulp.
add the squash to the soup with salt, pepper and nutmeg to taste. add a splash of worchester sauce (just a splash!). if you want a little extra burn, add red pepper flake to taste. turn heat down to a low flame.
get your immersion blender and start blending the soup on a low speed. (i like this one and it comes in a lot of colors!). i do this on the flame to keep the soup hot as the flavors blend. you could remove from the flame and blend on the counter (just put something underneath your pot). if you don’t have an immersion blender you could pour the soup into a blender or food processor – though i highly recommend investing in an immersion blender.
serve with crumbled goat cheese and pecans or walnuts!