Friday, February 5, 2010
This soup is fantastic. Probably because it has a brick of cream cheese in it. I used "light", though, so clearly it's okay. It's creamy and rich and just a wonderful meal for a February evening. Rumour has it this also makes an excellent pasta sauce.
Adapted from Allrecipes. How could 1,000 people steer me wrong?
Butternut Squash Soup
1 large butternut squash
1 onion, coarsely chopped
3 cloves garlic, peeled
3 tablespoons oil
3 cups water
1 tablespoon chicken bouillon powder
1/2 teaspoon italian seasoning (or marjoram or oregano)
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
dash liquid smoke
1 8 oz brick light cream cheese*
1. Wash the outside of the squash well. Microwave whole for 3 minutes on high to soften. Slice in half and scoop out and discard the seeds and pulp. Place in a microwavable dish and microwave until soft, 10-15 minutes on high. Let cool for a few minutes.
2. Chop onion. Peel garlic. Put in a large saucepan with the oil. Cook over medium until onion is cooked through and just a little brown. Add the water and bouillon (or, of course, sub real chicken broth). Scoop squash flesh into soup using a large spoon or ice cream scoop. Add seasonings. Simmer 5 minutes to blend the flavours and make sure all parts of the squash are evenly cooked.
3. Add cream cheese. Remove from heat. Blend with immersion blender, or in batches in a normal blender (carefully!). Adjust seasoning to taste.
*If a brick of cream cheese isn't your style, you can add anything you like for a creamy dairy product: 1 cup half and half, 1 cup milk, 1 cup plain yogurt, or 1 cup evaporated skim milk.
Assuming 8 servings: Calories 181, Fat 10.8 g (3.7 saturated), Protein 5.1 g, Carbs 16.3 g (2.9 g fibre), Sodium 95.6 mg