It’s winter squash season and the markets abound with all sorts of acorn, butternut and other yummy squash varieties. And they are wonderfully healthy, packed full of nutrients and antioxidents. The only trouble is that they tend to have a fair amount of carbohydrates as well. 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.