Since butternut squashes are abundant this time of year, I decided to create a soup to utilize their texture and really taste like the fall season. The recipe below makes 6 big servings (depending on the size of your squash) and each only has a Points+ value of 2! It's so delicious, too! Most of the ingredients have a zero points, so this is perfect for when you are craving a nice, hearty soup in the colder months, but don't want to abandon your eating goals.
1 butternut squash
1 tbsp oil
1 tbsp Brummel and Brown Spread
1 clove garlic, diced
1/2 onion, diced
3 carrots, peeled and diced
2 apples (Galas are delicious), peeled and diced
3 cups vegetable stock
1/2 cup light cream
Salt
Pepper
Nutmeg
Instructions:
Preheat oven to 350. Carefully cut the butternut squash in half lengthwise. Place each half in a pyrex, cut side up, and fill pyrex with about an inch of water. Bake squash until tender, at least an hour, more for larger squashes.
In a medium-large pot, heat up oil and B&B spread over medium heat. Add onion, saute until translucent. Add garlic and saute for another 2 minutes until it just begins to brown.
Add carrots, apples and stock. Bring to a boil, then reduce heat to low, simmer until the carrots are tender. Scoop the squash flesh out of the skin with a spoon, and chop it roughly. Once the carrots are soft, add the butternut squash and simmer for 5 more minutes.
Remove pot from heat. Use an immersion blender to puree the ingredients. Leave it as chunky as you'd like. Once everything is smooth, slowly add in the cream and stir. Season with salt, pepper and nutmeg.
Note: Nutmeg is stronger than you think. I'd start with a half-teaspoon and add more from there.
No comments:
Post a Comment