Winter Squash Soup
I have had several requests to make a pumpkin butternut squash soup, and what better time to make it than now! I am very pleased with the way it turned out! If you like it more spicy I recommend more of the cayenne, on the other hand if you want it sweeter add another Tablespoon of brown sugar.
- 2 Tbs olive oil
- 1 medium butternut squash (skin and seeds removed, chopped)
- 1 medium apple, chopped
- 1 medium onion, chopped
- 2 carrots, chopped
- 1/2 tsp cayenne
- 1/2 tsp chili powder
- 1 tsp cinnamon
- 29 oz canned pumpkin puree
- 4 cups low sodium chicken broth
- 1 Tbs light brown sugar
- 2 cups water
- Heat the olive oil in a large pot. Add the butternut squash, apple, onion, carrots, and seasonings. Saute until onions are soft. I covered mine to get the squash to soften up faster.
- In the meantime, whisk together chicken stock, pumpkin, and brown sugar. Add this mixture to the pot.
- Add the water and bring to a boil. Once boiling, reduce the heat and simmer, uncovered, for 15 to 20 minutes.
- Blend the soup in a food processor or with a hand held blender until pureed. I pureed mine halfway through the 15-20 minutes simmer time so that I could see if I needed to add more water. Once you have pureed it, you can add water if it is too thick for you.
- Pour the soup back in the pot and keep warm until ready to serve.
non-fat plain Greek yogurt, toasted pumpkin seeds, and pancetta.