While for most, this is the unofficial week of salads and green juice, given that many of us over-indulged over the holidays or have resolutions to release weight and get healthy in 2016; I’m not quite ready to give up on warm and comforting flavours and foods. Probably because Calgary is in the midst of a cold spell, without a Chinook insight.
Complaining about the weather aside, this Butternut Squash Soup is the perfect post holiday transition, thick and comforting, but hearty, filling and healthy. Normally one who needs protein at every meal, this soup even fills me up and tides me over till my next meal. So hold off on the salads for another week and enjoy this gloriously thick and luscious soup instead!
Ingredients
2 butternut squash (about 4 3/4 pounds total), halved lengthwise, seeded
2 tablespoons vegetable oil
2 cups thinly sliced onion
1 tablespoon golden brown sugar
2 teaspoons minced fresh ginger
2 garlic cloves, coarsely chopped
1/2 cinnamon stick
5 cups (or more) canned low-salt chicken broth
Chopped fresh parsley
Directions
Preheat oven to 375°F. Oil baking sheet.
Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces.
Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.
Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls and serve.
Recipe from Epicurious