It’s snowing here in Colorado for the second day! Schools are closed and we’re all staying inside. It seems we all might need some nice hot soup.
So here’s a wonderful recipe for fall and winter. Again, this came from Whole Foods Market’s online recipes. Bon apetito!
CLASSIC BUTTERNUT SQUASH SOUP
Serves 6
2 tablespoons olive oil
2/3 cup diced carrot (about 1 8-inch large carrot)
1/2 cup diced celery (about 1 11-inch large stalk)
2/3 cup diced onion (about 1 medium onion)
4 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4 to 6 cups low-sodium chicken broth
Sea salt and ground black pepper, to taste
Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.
Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.
Variations:
Apple, Gorgonzola and Almond
Follow recipe above and stir a cup of applesauce into pureed soup. Garnish each serving with a tablespoon crumbled gorgonzola, a tablespoon of toasted whole almonds, a few slices of thinly sliced apple and a small sprig of fresh thyme.
Thai Flavors
Stir a tablespoon red curry paste and 2 teaspoons fresh ginger into carrot, celery and onion mixture. Cook until vegetables are tender and ginger is aromatic. Add squash, cook until tender, then add broth and 1/2 cup light or regular coconut milk. Season with salt and pepper. Puree soup and garnish each serving with 1 or 2 pappadums, a tablespoon toasted coconut flakes and a tablespoon chopped fresh cilantro. NOTE: Pappadums are available in Whole Foods’ snack food aisle.
Southwestern Spin
Add a tablespoon chopped chipotles in adobo to carrot, celery and onion mixture. Cook until vegetables are tender. Add squash, cook until tender, then add broth. Season with salt and pepper. Puree soup and garnish each serving with 2 tablespoons crumbled queso fresco, a tablespoon cumin-toasted pumpkin seeds and a tablespoon chopped fresh cilantro. NOTE: You can use canned chipotles in adobo sauce.
