The days are becoming shorter with the temperature steadily dropping. Let's look on the bright side, it's soup season. Soup is a great way to warm up and fill up. Try to avoid cream based soups, as you will soon find that this will pack on the pounds. Instead, choose vegetable based options that provide fiber for satiety, along with tons of nutrients to keep your immune system strong.
Butternut Squash Soup has always been a favorite of mine. I used to frequently pick up a bowl from Josie's Kitchen on the Upper West Side. Since I moved to Brooklyn, it is a little difficult to access my beloved soup. Instead, I decided to make my own. A member of the gourd family, butternut squash is a power food that is low in fat, high in fiber, packed with potassium, vitamin c, vitamin b6 and folate. It hits the spot for those winter cravings for comfort foods, as it is naturally sweet. This specific recipe uses apples, giving it an extra kick of goodness.
4 pounds whole butternut squash (~2 medium), halved lengthwise & seeds removed
2 tablespoons unsalted butter (1/4 stick)
2 medium Granny Smith apples
1/2 medium yellow onion
8 fresh sage leaves
2 1/2 cups low-sodium vegetable or chicken broth
2 1/2 cups water
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper,
1. Heat the oven to 425°F
2. Place the squash pieces cut-side up on aluminum foil on a baking sheet
3. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
4. While the squash is roasting; peel, core, and cut the apple into medium dice
5. Cut the onion into medium dice
6. Melt the remaining tablespoon of butter in a large saucepan
7. Add the apple & onion
8. Add sage, season with salt and pepper
9. Cook for 7 minutes, stirring occasionally, until softened. Remove the pan from the heat and set aside.
10. When the squash is ready, set the baking sheet on a wire rack until the squash is cool
11. Using a large spoon, scoop the flesh into the saucepan, along with the sautéed apples and onions; discard the skins.
12. Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat.
13. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash (about 15 minutes)
14. Remove the pan from the heat
15. Using a blender, purée the soup in batches until smooth
16. Taste and season with salt and pepper as needed
17. Yum in the tum