This is my go-to winter soup. My boyfriend, Jack, makes a mean winter minestrone soup. Well, I make a mean winter squash soup. We're going to have a soup-off one day. I'm totally going to win.
I love butternut squash. Despite what you see posted here on this blog, I often try to eat very healthy. My favorite snack is a roasted butternut squash drizzled with a touch of olive oil and sprinkled with kosher salt and cinnamon. It is filling and actually satisfies my sweet tooth!
I love to curl up on the couch with a bowl of this soup and savor its rich, silky texture. The best part is, it is very healthy, as butternut squash is high in fiber, vitamin A, beta carotine and Vitamin C. And there is absolutely NO cream in this soup. Just butternut squash, garlic, onions, sage, rosemary, salt, pepper, and olive oil.
I bathe in butternut squash soup.
Winter Squash Soup (adapted from Martha Stewart Living)
2 lb butternut squash, peeled and cut into 2" chunks
2 medium Yukon gold potato, peeled and chopped
1 yellow onion, diced
3 cloves garlic, minced
3 cups low-sodium chicken broth
2 cups water
4 sage leaves
2 stems rosemary
1 bay leaf
2 tbsp unsalted butter
Kosher salt and freshly ground black pepper to taste
Heat olive oil in a large suacepan over medium heat. Add garlic and onion and saute until onion is transparent, about five minutes. Add butternut squash, potato, chicken stock and water. Tie together sage, rosemary, and bay leaf with kitchen twine and add to pot. Bring to a boil and reduce heat to a simmer for 15 minutes, or until squash and potato are tender.
Remove from heat and process in batches in a food processor or blender until smooth. Season to taste with salt and freshly ground black pepper.