Winter Squash Soup

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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.

Smiles sheepishly.

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%

Just saying.

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.

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I used my trusty food processor, but a blender will also do  nicely.

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Winter Squash Soup

Ingredients:

1 medium butternut squash

1 medium acorn squash

4 tablespoons olive ol

1 small jar chipolte chile in adobo

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

Directions:

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,

Veronica

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5 Responses to “Winter Squash Soup”

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    1
    Christiane ~ Taking On Magazines — December 18, 2013 at 1:48 pm

    Oh my goodness. Veronica, that first photo is amazing. I just wanted a spoon and a quiet spot to eat it all. Gorgeous.

    Reply

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    2
    Bebe — December 19, 2013 at 10:43 am

    Beautiful photos. I love it when I have all the ingredients on hand. Yum. Also, I think you should have a food photo. lesson for us locals. :-)

    Reply

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    3
    vgantley — December 19, 2013 at 6:00 pm

    Aww thanks. The sun finally came out and I could get some decent shots by the front door.

    Reply

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    4
    Gina — December 20, 2013 at 8:56 pm

    It’s 70 degrees right now. You can bet when the cold weather returns, this soup will be on my menu. Looks delish!

    G

    Reply

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    5
    Winnie — December 30, 2013 at 11:28 am

    What a wonderful looking soup!!
    It makes me wanna run to the kitchen and make it :)

    Reply

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