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 = 60What's this? |
Butternut Squash Soup
Servings = 4 | Serving size =about 1 1/2 cups
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers.
Serve with a 2 ounce Whole Wheat Roll and 1 ounce cheese.
AND
Serve with side salad of your choice.
| 2 cups | water |
| 2 lbs | butternut squash |
| 1/2 tsp | salt |
| fresh ground black pepper | |
| 1/2 tsp | dried thyme leaves |
| 1/8 tsp | ground nutmeg |
| 1 cup | water |
Place the water in a large sauce pan fitted with a steamer basket over high heat. Put the cubed squash in the steamer basket. Steam until tender (20 - 30 minutes).
Let the squash cool and then add it to the remaining steaming water in the bottom of the sauce pan. Using a stick blender or a blender puree the squash and water until smooth.
Place the pan over low heat and add the salt, pepper, thyme leaves and ground nutmeg.
Reheat the soup gently. Stir in the remaining water to the desired consistency. It may take as much as 1 1/2 to 2 cups.
Nutrition Facts
Serving size: about 1 1/2 cups | Servings 4
Calories 103 | Calories from Fat 2
Amount Per Serving (% Daily Value)
Total Fat 0g (0%) | Saturated Fat 0g (0%)
Monounsaturated Fat 0g | Trans Fat 0g
Cholesterol 0 mg (0 %) | Sodium 300 mg (12 %)
Total Carbohydrates 27g (9%) | Sugars 5g
Dietary Fiber 5g (18%) | Protein 2g
Vitamin A 485% | Vitamin C 80 % | Calcium 11% | Iron 10%
Vitamin K 5 mcg | Potassium 804 mg | Magnesium 78 mg
"Happy and successful cooking doesn't rely only on know-how; it comes from the heart."
-Georges Blanc, Chef
The refrigerator light goes on...
There’s a scene in one of Gordon Ramsey’s shows where he challenges another chef to make a broccoli soup. The chef uses 11 ingredients to make the soup at great time and expense. Chef Ramsey uses only 4 ingredients in his recipe. The taste tests tell all -- simple is best. This butternut squash is like that -- a lovely, simple soup just right for the fall. Great cooking doesn’t have to be elaborate, it just has to taste good.