by Judith Jones-Ambrosini
Winter is soup season. A delicious soup is a combination of the warming factor, a comfort zone, coziness and healthy boost all stirred together. This rendition of Butternut Squash soup embraces all these elements. I’ve been making it and serving it as a first course at fancy dinner parties since my catering days in the 1980’s as well as making at home for family and friends. It has lasted the test of time.
It’s an easy recipe to put together especially with the convenience of ready cut butternut squash which can be found at any market. Go give it a try one of these hilly winter days. Time in the kitchen can be soothing and meditative …. And fun.
Curried Butternut Squash Soup
Ingredients: 3 T. peanut oil 5 cups butternut squash, peeled, seeded and cut up into chunks* 1 large onion, peeled and chopped 1 Empire or Granny Smith apple, peeled and chopped 1 T. curry powder, ½ t. each: mace and ground cardamom 1 cup apple cider 4 cups low fat, low sodium chicken broth ½ cup whole milk or ½ & ½ pepper to taste snipped chives and fresh thyme for garnish
Method: 1. Sauté squash, onion, and apple in warm oil in a large soup pot for 5 minutes to soften 2. Add spices, mix and continue cooking for 5 minutes 3. Add cider and bring to boil. Add broth. Cover pot and simmer for 30 minutes 4. Puree mixture, in blender or food processor slowly adding milk or ½ & ½. Taste for seasoning and make any adjustments 5. Reheat gently to keep warm until ready to serve. Garnish each bowl with fresh herbs
Nutritional Value: 1 ½ cups = 200 cal, 10 grams protein, 3.5 fat grams, 30 carb grams, 7 grams fiber