Creamy Squash Soup

Pureed vegetable soups can be very elegant, and although there are many that use dairy to create that rich, creamy texture you can easily create this type of soup simply by blending your vegetables. I wanted to make a squash soup for Thanksgiving one year that was a little different from the soups I normally make. I find some squash soups to be a little sweet for my taste, so I decided to flavor the chicken broth with a touch of smoked chili pepper which added a little smokiness as well as a little heat. This soup freezes well, and you can use your choice of garnish from chopped fresh herbs, to a dollop of light sour cream, or perhaps some crisp croutons. The amount of chicken broth you use depends on how large your squash is, as well as how thick or thin you prefer your soup. This soup is really quite healthy as it is very creamy in texture without the use of any dairy.

 
Why Healthy

  • Winter squash like pumpkin, or butternut are rich in beta-carotene and vitamin C. This type of squash also provides significant amounts of potassium, vitamin B6, and lots of fiber making this a very heart healthy vegetable.
  • The soup has a rich, creamy texture that is created simply with the squash without any added dairy products.

 

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Creamy Squash Soup

A creamy rich soup that is wonderful for Thanksgiving.

Yield: Serves 6

Prep Time: 1 hr

Cook Time: 1 hr 20 mins

Ingredients:

1 Large Butternut Squash
1 Medium Onion
2 Cloves Garlic
2 Tablespoons Olive Oil
Smoked Chili Pepper (Chipotle Peppers Work Well)
Salt And Pepper
1/2 Teaspoon Cinnamon
Chicken Broth (About 3 Cups)

Directions:

Cut the squash in half and remove the seeds, and cook the squash by either roasting at 350 degrees F. in the oven until fork tender, or by microwaving it. Let cool to room temperature.
Heat the chicken broth in a sauce pan and add the chili, and simmer on low heat until needed.
Peel and cut the onion and garlic into small dice, and saute in the olive oil until tender and soft.
Scoop out the pulp from the squash and place it into a food processor along with the onions and garlic, and half of the chicken broth.
Puree until smooth, adding additional broth as needed.
If you like your food a bit on the spicy side, you can cut the chili in half and add it as well into the food processor to be blended. Once you have a smooth mixture, return the squash to a saucepan and keep warm.
Season your soup with cinnamon, salt and pepper.
Serve the soup warm, with your garnish of choice.

 

One Response to “Artichoke Salsa”

  1. Lynn — May 16, 2012 @ 2:50 am

    What a clever way to use artichokes! They are abundant now where I live and I’m always looking for new ways to use vegetables. Because the hubby and I are mediterranean type food buffs, this is perfect. Happy to have found you :-)

    [Reply]

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