Fall weather is perfect for soup, and Dr. Laura Brenner of Studholme Chiropractic has provided us with a healthy recipe that will go great with any meal, including Thanksgiving! Check it out:
Did you know that most roasted squash soups have cream in them? If you ask me, that’s a total waste of fat and calories. I’m about to share with you a fabulous soup that doesn’t need the cream. I would bet anyone who tries this won’t miss the dairy one bit. Squash is creamy enough on its own that it just doesn’t need it. A very talented chef shared this recipe with me years ago, and it has become a family favorite. I usually use Kabocha squash, but butternut squash works just as well.
- 1 medium Kabocha or Butternut Squash
- 1 medium yellow onion
- 1 1/2 tablespoon of olive oil
- sea salt
- ground white pepper
- 6 cups of chicken or vegetable broth
- 1 tablespoon sherry wine vinegar
- crushed red pepper
- Preheat oven to 350 degrees.
- Cut squash in half and remove seeds. Place cut side up on cookie sheet. Drizzle with olive oil and season with 1/2 teaspoon sea salt and 1/4 teaspoon white pepper.
- Cover with tin foil and bake for 1 hour or until tender.
- When squash is almost done cooking, chop onion. In a large soup pot saute onion in 1 tablespoon olive oil for 10 minutes or until onion becomes translucent.
- When squash is well cooked, remove from oven and let cool.
- Scrape squash into pot with cooked onions and add 4 cups of chicken/vegetable broth so squash is covered.
- Bring to a boil and simmer for 20 minutes.
- Use an immersion blender to blend smooth. If you don’t have an immersion blender, transfer to a blender.
- If too thick, add more broth until it reaches desired consistency. (It shouldn’t be too thick, but should coat the back of a spoon.) Swirl in 1 tablespoon of sherry wine vinegar and add salt and white pepper to taste.
- Garnish with crushed red pepper flakes if you want a little extra kick.