Winter Squash Soup
I am very fond of the wonderful vegetables offered in the winter. I love all squashes. Most notably this winter squash soup is chock full of squash and other vegetables, yet it is so creamy and delicious you can hardly tell it is good for you.
Yes I said it, it is good for you. But most importantly it tastes really good.
Not to mention that the recipe is pretty easy. Just roast and puree in the food processor or blender.
If you use 2% milk instead of cream you can make it really healthy. I was also going to say you could use skim milk, but for a moment there, I think I may have lost my mind.
I don’t drink skim milk, I understand that it is an acquired taste. No thinks, 2% is the lowest I will go. If you like skim, then knock yourself out. Me, I will stick with my 2%
Did I mention that it is vegetarian?
I sure have enjoyed my cookies and candies this season and the notch in my tightening belt will agree. Here is something a bit different, you may enjoy other than all the not so healthy cookies and candies enjoyed thus far.
I used my trusty food processor, but a blender will also do nicely.
Winter Squash Soup
1 medium butternut squash
1 medium acorn squash
4 tablespoons olive oil
2 carrots chopped
2 celery chopped
1 medium onion chopped
6 cups vegetable broth
1 teaspoon salt
1 teaspoon pepper
3 garlic cloves
8 ounces milk or cream
Preheat oven to 400 degrees.
Cut butternut and acorn squash in half lengthwise. Use 2 tablespoons oil to coat the insides of the squash. Lay face down on baking sheet and bake in for 30-40 minutes Use remaining olive oil to saute carrots, celery and onion in stock pot until tender. Add garlic salt and pepper. Saute an additional 3 minutes. Remove squash from the oven and allow to cool enough to handle. Scoop meat from squash and add to pot with veggies. Add broth and bring to a boil. Reduce heat, cover and simmer for 30 minutes. When veggies are tender add them to the food processor and puree the soup. Add cream and stir to blend. Serve hot.
Peace be with you,