Butternut Squash Soup
Servings
4Serving size
about 1 1/2 cupsThis recipe can be multiplied and makes great leftovers. Serve with a 2 ounce whole wheat or gluten-free roll and 1 ounce semi-soft goat cheese, and one of the following: Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad
Serve with Caesar Salad or Cole Slaw or Cucumbers & Dill in Sour Cream or Roasted Eggplant Salad or Waldorf Salad or Zucchini Salad
Ingredients
| 2 cup Water |
| 2 pound Butternut squash |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1/2 tsp., leaves Dried thyme |
| 1/8 tsp. Ground nutmeg |
| 1 cup Water |
Instructions
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.
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Cole Slaw
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…
Cucumbers & Dill in Sour Cream
Mix the sour cream, shallot and salt together. Place in refrigerator and chill well. When ready to serve slice the cucumbers into half rounds. Place the cucumbers in the dill sauce and toss until coated. Place a slice of romaine lettuce on a chilled salad plate and top with the…
Roasted Eggplant Salad
Preheat oven to 325°F. Place a large roasting pan in the oven. When the oven is hot lightly spray the pan with oil and add the eggplant, onions, tomatoes and almonds. Return the pan to the oven and roast for about 30 – 40 minutes. Stir the vegetables about every…
Waldorf Salad
Mix the cubed apples with the lemon juice. Add celery, walnuts and raisins. Toss. Add mayonnaise, sour cream and honey and gently fold together until well blended. Chill for at least 2 hours before serving.
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
There’s a scene in one of Gordon Ramsay’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 Ramsay 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.