Harvest squash soup
5
- Prep Time15 min
- Total Time15 min
- Makes8 cups (2 L)
© Royalty-Free/Masterfile
Ingredients
2 onions, chopped
4 garlic cloves, minced
2 tbsp butter
2 400-g pkgs chopped butternut squash
2 tsp ground cumin
2 tsp dried thyme
900-mL carton chicken broth
2 cups orange juice
fresh rosemary, optional
Instructions
Prepare onions and garlic. Melt butter in a large saucepan set over medium heat. Add onion and sauté until it starts to soften, 3 to 5 min. Then add garlic along with squash, seasonings, broth and orange juice. When it comes to a boil, reduce heat to medium-low. Cover and simmer gently, stirring occasionally, until squash is very tender, 30 to 35 min.
Using a food processor, purée soup in batches until smooth. If it is thicker than you'd like, stir in a little water. Taste and add salt if needed. Serve in wide soup bowls, scattered with sprigs of fresh rosemary. Soup keeps well in the refrigerator for 3 days, or freeze up to 3 months.
Nutrition (per serving)
Calories 121, Protein 3g, Carbohydrates 22g, Fat 3g, Fibre 3g, Sodium 467mg.
Amazingly enough, our velvety soup tastes indulgently rich without a drop of cream. Buying cut-up peeled squash saves you precious time.
