Harvest squash soup

1

PREP TIME

15 min

Makes

8 cups (2 L)

* PLUS Cooking time: 35 minutes
Harvest squash soup

© 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.

Amazingly enough, our velvety soup tastes indulgently rich without a drop of cream. Buying cut-up peeled squash saves you precious time.

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