Recipes
Roasted Butternut Squash Soup
Image and Recipe Copyright © 2003-2010 Jennifer Iserloh
Butternut squash has a naturally, creamy consistency that blends into a thick and hearty soup without adding excess fat or cream. Make it fun for kids by topping it with plain, unbuttered popcorn!
Serves 6
Ingredients
1 medium butternut squash, (about 2 1/4 pounds), peeled and cubed
1 tablespoons olive oil
1 spring of rosemary, chopped into three pieces
1 tablespoon butter
1 large leek, washed well and chopped (about 1 cup)
3 cups fat-free, reduced sodium chicken or vegetable broth
1/2 cup sherry or dry white wine
Small bunch of fresh sage leaves, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup low-fat sour cream for garnish
Directions
Preheat oven to 400° F. In a large bowl, mix squash with rosemary and season with salt and pepper. Line a large cook sheet with parchment paper or aluminum foil and coat with a thin layer of cooking spray. Spread out the squash and coat the top with another thin layer of cooking spray. Bake 45-50 minutes until it is fork tender (This step can be done the night before. Once the squash has cooled, store in the fridge overnight).
In a large stockpot, heat the butter over medium heat and add the leeks. Continue to sauté the leeks, stirring occasionally until they become translucent (about 5-6 minutes). Increase the heat to high and add the squash, broth, and sherry or wine. After the mixture comes to a boil, immediately reduce the heat to low and simmer 20-25 minutes until the squash begins to break apart.
Meanwhile, in a small skillet, heat the remaining tablespoon of olive oil over high heat. Toss in the sage stirring continuously until the leaves turn dark green and become crispy. Transfer to a paper towel to drain off the excess oil.
When you are ready to serve the soup, puree it with an immersion blender or in a food processor until it has a smooth, creamy consistency. Season soup with additional salt and pepper and ladle into warm soup bowls. Garnish with sage and top with sour cream.
Make It A Meal
Serve with Roasted Brussels Sprouts and Sauteed Spinach
Wine Pairing
Chardonnay, Sancerre
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