Tag Archives: Butternut squash soup

Butternut squash soup with sweet potato and chard

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It has been so chilly here lately! What happened to that early 80 degree spring weather?! I had to search for some fall/winter soup recipes to warm up the other night! Naturally, I turned to my new BFF, Pinterest. I have actually been doing a good job of keeping up with making the things I have pinned (of course this recipe is an adaptation of one….). Only one recipe from Pinterest hasn’t worked out so far, but I am going to try it one more time before I give up on it (just to satisfy your curiosity it was this Sesame Spaghetti Squash recipe; It ended up being really soupy and gooey, and it had wayyyy to much sesame oil). If you’re not on Pinterest yet, you’re missin’ out; If you are, I hope you’re following me :)

Butternut squash soup with sweet potato and chard (Original recipe from the blog Inspiring the Everyday)

Ingredients:

  • 3 medium-large butternut squash
  • 1 medium shallots, diced
  • 2 large garlic cloves, minced
  • 1 medium or large sweet potato, peeled & cubed
  • 1/2 large bunch chard, stems removed & torn into pieces
  • Veggie stock
  • 1 sprig of fresh thyme
  • Dash of oregano
  • Dash of red pepper flake
  • Olive oil
  • S&P, to taste

Directions

1. Roast squash – Cut squash in half and scoop out the seeds. Lay both sides cut side down on a pan with a few centimeters of water (it cooks faster this way). Bake at 350°F until tender, approximately 35 minutes.

2. Boil your cubed sweet potatoes until tender, drain and let cool)

3. Once squash is cool enough to handle, scoop out flesh into a food processor and purée until smooth. If the squash is dry and doesn’t seem to be reaching the right consistency add a little bit of stock to encourage it (but not too much, you’ll add the bulk of the stock later)

4. Sauté shallots and garlic in olive oil on medium to low heat until translucent.

5. Add chard and let cook for about 5 minutes. Once tender, add your squash, sweet potatoes and gradually add stock until you reach the desired consistency. I started with adding about a cup then just added more while stirring until it was juuuuust right!

6. Stir in the herbs and seasonings and serve! (I didn’t add the S&P until after it was served but a dash of each was perfect)

Of course my camera is terrible and does not do it justice, so you’ll just have to trust me… (*ahem* boyfriend, family – camera for b-day pleassssse :)

(P.S Mari, this has your name all over it!!)

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Roasted Butternut Squash and Shallot Soup

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I found this recipe on Cooking Light and just had to try it. I would give this a “1″ on the easy cooking Richter scale and a “10″ on deliciousness! While this is technically a fall vegetable, it is just the right recipe for curling up by the fire on a cold winter day. Butternut squash boasts tremendous health benefits that are sure to have you coming back for more.

“Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems,” according to WholeLiving.com. Remember my post about tasting the rainbow? (If not, you can read it here) This veggie will help you incorporate more of the “orange” category into your diet. “As if this weren’t enough, butternut squash may have anti-inflammatory effects because of its high antioxidant content. Incorporating more of this hearty winter staple into your diet could help reduce risk of inflammation-related disorders such as rheumatoid arthritis and asthma.” (Source: WholeLiving.com)

Now for the recipe: Makes 6 servings (serving size: 2/3 cup soup and 1 teaspoon chives)

Ingredients

  • 4  cups  (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • 1  tablespoon  olive oil
  • 1/4  teaspoon  salt
  • 4  large shallots, peeled and halved
  • 1  (1/2-inch) piece peeled fresh ginger, thinly sliced
  • 2 1/2  cups  fat-free, less-sodium chicken broth
  • 2  tablespoons  (1-inch) slices fresh chives
  • Cracked black pepper (optional)

Preparation

1. Preheat oven to 375°.

2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.

3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth.

4. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.


I served mine with sweet potato fries, roasted chickpeas and a nice glass of Cabernet!

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