How To Make A Lighter Version Of Your Favorite Butternut Squash Soup
This soup recipe feels hearty and rich, in spite of lightening up on the starchiness. Roasted veggies are used in place of potatoes, serving to dial back carbs while adding a natural sweetness.
It freezes well, making it an effortless addition to any meal.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 butternut squash, peeled and cubed
- 1 leek, sliced
- 1 cup carrots, sliced
- 1 cup parsnips, sliced
- 1 cup cauliflower, chopped
- 4 cups unsalted chicken stock
- 1 cup half and half
- 2 teaspoons freshly ground black pepper
- 1 teaspoon cinnamon or nutmeg
- Fresh herbs (chives or rosemary) for garnish
Instructions
- In a large dutch oven melt butter and olive oil over medium heat. Add butternut squash and toss and saute for about 5-10 minutes. Add the leeks, additional veggies, and stock.
- Stir in the half and half and black pepper. Sprinkle some cinnamon or ground nutmeg with an extra touch of half and half drizzled on top.
- Bring the mixture to a simmer and cover. Stir frequently, until vegetables are soft and easily mashable.
- Remove from heat. Carefully blend the mixture in a blender or use a handheld blender to puree everything together until you reach your desired consistency.
- Stir in the half and half and black pepper. Sprinkle some cinnamon or ground nutmeg with an extra touch of half and half drizzled on top.
- Garnish with chives or rosemary.
Consider pairing with a piece of cheesey toast and you won't regret it!
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