I was inspired this weekend to do a ‘Day of Cooking.’ One of those days where you don’t worry about time to prepare or difficulty – you just cook. On my day of cooking I discovered this recipe for butternut squash soup. To be completely honest, I’ve never made butternut squash soup before. It’s one of those dishes you hear from so many people about how tasty it is and simple to make. Well I finally decided to give it a go.
At the grocery store they did not have any butternut squash in stock so instead I ended up with a kabocha squash. The label read it was sweet and would be a good substitute for sweet potatoes/yams or butternut squash. Turned out to be a great substitute. The squash along with fresh ginger, shallots and a little salt and olive oil were all roasted in the oven until tender. Ingredients were then blended with chicken stock. The end result – amazing! Topped with a splash of sour cream and a pinch of chives this soup is to die for. It has a creamy texture with lots of flavor. We’ve been eating it as a leftover for the last couple of days and it’s still great. Highly recommend.
Enjoy – H
Recipe Adapted from – MyRecipes
4 cups cubed and peeled kabocha squash (or butternut) Appx 1.5 lbs
1 Tbs extra virgin olive oil
4 large shallots, peeled and quartered
1 inch piece of ginger, thinly sliced
2 1/2 cups reduced sodium chicken broth
Fresh chives and sour cream for serving
1. Preheat oven to 375 degrees
2. Combine first five ingredients on a roasting pan; toss well. Bake for 50 minutes or until tender. Cool ten minutes.
3. Place half of squash mixture and half of the chicken broth in a blender (recommend removing the center lid of blender to allow steam to escape). Blend until smooth. Pour into sauce pan and repeat.
4. Heat mixture over medium heat for 5 minutes or until heated through
5. Top with chives and sour cream as desired
Serving size – 2/3 cup of soup
Fat: 2.5 g
Protein: 3.3 g