Butternut Squash Soup
Butternut squash soup is one of my favorite soups, flavorful, healthy and delicious… I love to serve this soup as a healthy meal for a light lunch or dinner when it’s cold outside.
I love making butternut squash soup at home, it’s made with fresh and simple ingredients, no added artificial flavors or the crazy amount of sodium or sugar in the ones that sold at the store…Yes trust me the soup that is sold at the stores has a huge amount of sugar and they call it “healthy soup” how?!!
One of my favorite stocking up short cuts in the kitchen is to buy fresh butternut squash and roast them at home….I cut them to cubes, a little olive oil, salt and pepper…40-50 minuets later I have a huge amount to freeze…After the roasted butternut squash is cooled I store them in individual zip freezer bags, mark the bags and freeze them so they are ready to be used when I need them in any delicious recipe I am making.
This delicious recipe is very easy to make all you need is 20-30 minutes and the meal is ready, especially when you have the squash ready to use straight out of the freezer …
I added delicious chard roasted acorns squash to this recipe, same as the butternut squash, peeled, cut to chunks and roasted to perfection and frozen in individual bags.
The acorn squash must have chard sides to it in my opinion, it adds a smoky flavor to any soup, salad or any mixture of vegetables as a side dish.
Do you smell ittttt…… yummmmm!!
This soup freezes so well in airtight containers or freezer zip bags for months…
Ready to eat? Again yummmmm!
3 1/3 cup roasted butternut squash
1 tbsp sea salt or to taste
1/2 cup nonfat half and half or soy milk
5 cups chicken broth or vegetable broth
1 tsp black pepper
1 tsp hot curry powder
2 tbsp grated ginger (I peel my ginger and store it in a zip freezer bags and it last for a long time in the freezer)
1 large orange bell pepper chopped
1/2 cup diced onion
2 cloves minced garlic
1 1/2 cup chopped carrots
3 tbsp olive oil
Into a heavy bottom pot on medium heat add olive oil, sea salt and onion sauté until golden brown.
Add carrots and bell pepper, sauté for two minutes with constant stirring to avoid burning.
Add garlic, black pepper, grated ginger and curry powder, cook for few seconds.
Add acorn squash and butternut squash to the mixture and sauté for about one minute, keep stirring.
Add chicken broth or vegetable broth, stir to combine.
Bring to boil, cover and reduce the heat to low, simmer for 15 minuets.
With emerging blender carefully purée the vegetables until the soup is smooth, add extra broth if the soup is too thick.
Stir in half and half or soy milk and simmer for a few seconds.
The soup could be served with a dollop of sour cream if you desire that kind of richness but I love the simplicity and the flavor of the nonfat half and half, it does not over power the flavor of the squash.