Amazingly enough, our velvety soup tastes indulgently rich without a drop of cream. Buying cut-up peeled squash saves you precious time.
Harvest squash soup
2
PREP TIME
15 min
Makes
8 cups (2 L)
* PLUS Cooking time: 35 minutes
© 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
- 3 g,
- Carbohydrates
- 22 g,
- Fat
- 3 g,
- Fibre
- 3 g,
- Sodium
- 467 mg.
FILED UNDER: appetizer Christmas Dinner lunch soups stovetop Thanksgiving recipes vegetables
