Soup can be a low calorie meal and a great filler-upper on those days when you just can’t get enough. Also, load it full of veggies so you can get in that goodness too.
I am aiming to make a new pot of soup each week throughout the winter. I have made chicken noodle soup, delicious French onion soup with roasted tomatoes, refrigerator soup which basically is an inventory of the contents of my fridge, minestrone soup and the list goes on. I recently needed a hearty addition to my broths and decided upon a thick squash soup. Thought I’d share however, be forewarned, often my recipes get tweaked as I go:
• 1 x 1 kg butternut squash, peeled and seeded. I actually used a combination of squash and carrot.
• 2 tablespoons oil (1/2 for roasting and ½ for soup) • 2 tomatoes, roasted
• 1 garlic bulb, roasted
• 1 medium onion, chopped
• 6 cups chicken stock
• 1 tsp coriander
• ½ tsp cayenne (reduce if “kick” isn’t your thing)
• Salt and freshly ground black pepper to taste
• I threw in a roasted red pepper even though the recipe didn’t ask for one so we’ll call this one “optional”
I roasted the garlic, tomatoes and red pepper with a drizzle of oil in 375F oven for 20-30 minutes. Take skins off tomatoes, garlic and peppers before putting in the soup.
Meanwhile, heat oil in bottom of soup pot and sauté onions until tender. Add all the spices and 1” cubes of squash. Cover with just enough chicken stock to cover. Bring to a boil, reduce heat and simmer until squash is tender.
Add roasted ingredients to soup and puree the soup until smooth using a hand blender. You may need to add more broth depending on how thick you like it. The cayenne was a nice surprise and I served my soup with a dollop of sour cream or crème fraiche if you have it.
Served with another bulb of roasted garlic, melted brie cheese and some gluten free crackers –I was in heaven. The perfect snack or meal that delivers nutrition, seems indulgent but it isn’t.