A lovely friend (who is also a busy mom) asked me to come up with a healthy version of the pumpkin/squash soup she enjoys at a popular restaurant. I picked up 2 pounds of butternut squash at Costco and it has been waiting in the fridge for me to do something with it! Today I was in need of comfort food, and is 64 degrees at my house (Vegas-cold)–it was obvious that soup needed to happen sooner rather than later.
This recipe can easily be made vegetarian, with veggie stock instead of chicken stock, and vegan, with the omission of half and half. I use low-sodium organic stock, and no-salt seasoning to keep the sodium at a minimum. The most time consuming part is chopping the veggies, but they don’t have to be perfect since you are going to be blending them!
2 lbs butternut squash, peeled and cubed
1 medium onion, chopped
1 cup chopped carrots
1 cup chopped celery
3 cloves garlic
16oz reduced sodium chicken stock (or veggie)
1/4 c half & half (optional – and I used fat-free half & half, please don’t send me hate mail.)
1/2 tsp dried ground sage
1tbsp no-salt seasoning
1tbsp olive oil
Sauté onions and garlic in olive oil, add remaining veggies and chicken stock.
Add seasonings, cover and cook until very tender – about 30 minutes.
Blend with immersion blender until smooth. Add optional fat free half & half for extra creaminess, and enjoy!