As requested here is the Butternut Squash Soup recipe that I mentioned the other day. This is an adapted recipe from Weight Watchers. If you want the original is its called “Butternut Squash Soup” and is 1 pt per serving.
- Take a butternut squash, peel it, and chop it into 1 inch pieces.
- Peel and cut up half an apple and half an onion for every cup of squash into 2 inch pieces.
- Toss all of it into a pot with 2-3 cups of broth for every cup of squash (recipe called for vegetable, but who actually has vegetable broth in their house? I used chicken bouillon cubes)
- Salt, pepper, nutmeg, the veggies.
- Bring pot to boil, reduce heat, cover, and simmer.
- Cook until squash is super tender, kinda falling apart would be the best.
- Use an immersion blender if you are super cool, if not blend small batches in a blender. (I am not super cool 😦 ). As you do this you can gauge how thick you want your soup. I had started with more broth, and ended up taking some of it out so the soup was thicker.
BE VERY CAREFUL WHEN BLENDING! You can burn the tar out of your hand if you do not pay attention and don’t have the lid on tight. Also, you will have flecks of orange stuff on your kitchen counter, wall and your shirt. Not that this happened or anything….
Use your leftovers for as a great base for a crock pot soup. I threw in two chicken thighs, zucchini, bell pepper, carrot, and bok choy. Topped those with a couple of cups of the soup left in slow cooker for 5 hours on high. At the end I scooped the chicken out and shredded it and added a little salt and pepper on it. Then tossed it back into the crock pot stirred and served.
It took me less than 15 minutes to chop veggies and put all of this in the crock pot with super yummy results.
I hope you are enjoying fall and soups as much as I am!