I really, really love butternut squash. I don’t think I’ve ever had it prepared in a way I didn’t like. Roasted, pureed, as a filling for ravioli, I love it all. Butternut squash soup is a particular favorite. The only problem with it is it tends to have lots of cream and, therefore, fat. In order to solve this problem, I turned to Ellie Krieger, my favorite healthy cook. I have never been disappointed by her recipes and this soup is no exception. I did adapt it quite a bit, but I think my version is better. Sorry, Ellie!
Lighter Butternut Squash Soup heavily adapted from Ellie Krieger, The Food You Crave
Ingredients: 1 1/2 TBSP olive oil oil 1 large yellow onion, chopped (about 2 cups) 3 cloves garlic, minced 2 lbs. butternut squash, peeled, seeded and cut into 1-inch cubes1 tart, crisp apple (such as Granny Smith or Jonagold) peeled, cored, and cut into 1-inch cubes6 c. low-sodium chicken broth (use vegetable broth for a vegetarian option) 1 TBSP cumin (original calls for 5 tsp. curry, but I don’t like curry) 1 tsp salt, plus more to taste 2 TBSP honey
8 tsp. plain fat free yogurt, for garnish Directions:
1. Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes.
2. Add the butternut squash, apple, broth, cumin, and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes.
3. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
4. Ladle into serving bowls and add 2 tsp. of yogurt.
yield: 4 servings