Creamed Butternut Squash Soup – Low-Calorie and Delicious

I feel like I have been absent from blogging quite a bit. I never truly forget about you (mythineaters) but I don’t seem to find the time to post new recipes. I keep my Instagram and mythineats Facebook page updated but for some reason actually taking the time that I should to post the recipe slips through the cracks.

It’s that time of year that I love! The trees start changing colors, the weather gets colder, the smells in the air are rustic and I love all things Autumn.
With that being said as soon as it got just chilly enough at night, I decided that I would attempt making something to keep us warm and cozy, but that didn’t have to take hours and that would be filling and a great way to welcome the colder weather.

So, my Husband and I stopped at our Farmer (where we buy most all of our fruits and vegetables from) to see what she had picked that day and what was new in season. I instantly saw a lovely butternut squash and knew that that was what we were having for dinner. My Husband especially loved the idea so we got the butternut squash and home we went.

Butternut squash has so many health benefits. 1 cup of butternut squash has more potassium than a banana. Is rich in vitamin A, C, E, B6, Magnesium and Folate just to name a few. So, let’s eat it up!

Now, I’ve seen plenty of recipes for this type of soup that call for heavy cream, coconut cream, milk, butter, etc.
I’m all about skipping that. I don’t think that it’s a necessary ingredient and I don’t miss it. I like to keep our meals with as little ingredients as possible. I must admit it turned out quite delicious and I’ve already made it about 3 times thus far and each time I change a few things.
The first time I added a couple potatoes. The second time I didn’t add any starch. And the third time I added a sweet potato. I have to admit the flavor was pretty much always the same so technically speaking you don’t need to add anything and it will taste delicious. You choose.

Making this off the top of my head I don’t have true measurements so I’ll try my best to give you some.
I hope you love just as much as we did!

Ingredients:

1 Butternut squash, medium sized
1-2 Shallots
Drizzle evoo
200 ml of Water**
2 Vegetable bullions, yeast free and organic**
1-2 tsp. Turmeric1 Sage branch (or 4-5 leaves), fresh
Salt and Pepper to taste

In a smaller pot put water and bullion to boil.
Now, clean you butternut squash by slicing in half remove the seeds with a spoon, and then peel. Be careful as it is tough, I generally cut mine in 3 parts and peel individually.
Once peeled, cube and set aside.

Peel and finely chop your shallot. Get a medium pot place over medium flame on the stove, add the evoo and then the shallot. Allow to cook for about 3 minutes.
Now add your butternut squash and mix thoroughly, mix in your turmeric and after about 5 minutes add the sage and your bullion water (vegetable stock). Place lid on top and allow to boil for about 20 minutes.

At this point you should be able to pierce the butternut squash with a fork. If you can then turn off the stove top if you can’t cook until you can.

Remove the sage, grab your immersion blender place all the way inside the pot and blend until pureed. (if you don’t have an immersion blender then simply grab your regular blender and carefully scoop the soup inside it and blend).

Serve with a drizzle of evoo.

Variations:
– Add potatoes or sweet potatoes to the soup, peeled and cubed, just add a little more water.
**
Instead of water and bullion you can heat vegetable stock already made.
– Top off at the end with toasted pumpkin seeds, or bacon bits, or croutons.

 

 

Advertisements