Spaghetti squash is such a versatile vegetable, with its stringy flesh that really does resemble spaghetti noodles. Since it’s relatively low carb, it makes a great alternative to pasta. I’ve come across some smaller spaghetti squash recently and found… Read more
Jess is not a fan of winter and constantly complains of being cold (even when it isn’t all that cold out). She bundles herself up in fleece jackets, over-dresses the kids, and drinks a lot of chamomile tea. For my part, I make soups all winter long to keep the family warm. This soup’s warm orange color makes it especially comforting on a dark winter day, and since butternut squash is naturally sweet, the soup is perfect for children. It’s a vitamin-rich soup that’s light, but still filling – a fine way to ease into February.
10 cups butternut squash, peeled and cut into 1/2 inch cubes (3-4 butternut squash)
4 medium carrots, sliced, (1 1/2 – 2 cups)
1 large onion, chopped
2 celery stalks, chopped
1/2 cup olive oil
8 cups water
1 cup light cream (optional)
1 teaspoon nutmeg (you can add more if you like)
Salt & pepper to taste
Heat the oil in a large pot and fry the onions and carrots until onions turn transparent (5 minutes).
Add the celery and squash and cook for another 5 minutes over high flame, stirring. The squash should soften and turn slightly darker (deep orange).
Add the water, cover and bring to a boil. Lower the flame and cook for 45 minutes (the celery should look pale green and all should look cooked through and soft).
Remove from heat and allow to cool.
Using a hand blender or a food processor, puree the ingredients.
Return the soup to the stove and heat on low flame without letting it boil. Stir in the cream, nutmeg, salt and pepper.