Wednesday, November 7, 2012

Three Ingredient Butternut Squash Soup

Two very large butternut squashes have been sitting on my counter for quite some time now. Not because I've been too lazy to use them, it's just that they produce a lot of food...and the two used to be three, and we only recently finished up the remains of the first one I roasted. But it's that time of year. Time for squash and time for soup. So I made an easy, healthy butternut squash soup with three ingredients.

Well, five ingredients if you count the salt, pepper and olive oil. Which I don't because you don't even have to measure them.

Let me back up for a second. I love soup, but it has to be super thick or broth-based. Nothing in between for me. So unless I'm making black bean soup, the soups I make are typically of the broth-based variety because I don't like cream in my soup. And for some reason, all the recipes I find for super thick soups call for cream. So when I went on a hunt for a butternut squash soup recipe, I had two criteria: Easy and cream-free.

If I could find a recipe that meshed with these demands, then I'd be a happy eater—I'd also be able to share the results with my daughter, who loves butternut squash but cannot yet consume cream. (The husband doesn't like butternut squash, crazy fool.) And based on the photo above (and if you follow me on Instagram), you know that I had great success.

After searching through a few of the butternut squash soup recipes on the Internet, I found one from Cooking Light that looked promising—but it called for milk, which is better than cream but still not good for my daughter. It also called for chicken broth, which I also didn't want to use because my daughter hasn't had any meat yet. She's only ten months old. So with a few changes to the recipe and some chopping and measuring, I ended up with this:

Easy, healthy butternut squash soup with just three ingredients. A bowl for me, a bowl for my daughter—and plenty of leftovers in the 'fridge. Trust me, this soup is thick and delicious. And so easy to make. Here's the recipe...note that you can add more vegetable broth if it's too thick for you.

Source: Loosely inspired by a Cooking Light recipe

1 large butternut squash
• 1 small container Chobani Plain Greek yogurt
• 1-3/4 cup low-sodium vegetable broth
• Salt, pepper and olive oil
• Toasted walnuts, if desired

1) Preheat oven to 400F.

2) Peel the squash, cut it in half and remove all seeds and guts. Dice the good stuff and place it on a lined baking sheet. Brush it with a bit of olive oil. Sprinkle it with salt and pepper as desired. Roast until soft.

3) Once cooked, add half to a blender with half the yogurt and half the vegetable broth. Process until smooth, then pour it in a stockpot on the stove. Repeat, then heat until warm—no need to bring it to a boil!

4) Top with toasted walnuts if desired, served with sliced toast or a nice salad.

5) Enjoy!

Question: How do you like your soup? What is your favorite kind of soup?

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