Delicious, Healthy Butternut Squash Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A perfect soup for those dark, cold evenings winter brings our way (and when squash is so plentiful). This soup has a very pleasant, complex, yet mild flavor that even kids can enjoy. Originally from Today's Parent, October 2010. Ingredients:
1 butternut squash, small, about 2 lbs |
1 tablespoon canola oil |
4 garlic cloves, minced |
2 teaspoons dried oregano |
1 teaspoon paprika |
1/4 teaspoon ground cinnamon |
5 cups reduced-sodium vegetable broth |
2 tablespoons cilantro, chopped |
Directions:
1. With a heavy knife, cut squash in half lengthwise. Peel, remove seeds and chop flesh into roughly 1” cubes. You should have about 5 cups.
2. Heat oil in a large pot over medium heat. Add onion and garlic, and cook 3 minutes. Add squash, oregano, paprika, and cinnamon, and cook, stirring, 2 minutes. Add broth and bring to a boil. Redcue heat; cover and simmer about 25 minutes, until squash is tender.
3. Purée soup untili smooth using an immersion blender, or by carefully ladling soup into a blender or food processor in batches - whir until smooth and return soup to pot. Add cilantro and warm through (with salt and pepper to taste).
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